Asparagus and Mushroom Risotto

Name: Asparagus and Mushroom Risotto
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp Olive Oil; 3 tbsp Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked; 1 Red Onion; 150 g Asparagus cut into 3 pieces each; 150 g Button Chestnut Mushrooms thinly sliced; 100 g Courgettes thinly sliced; 150 g Arborio Rice; 500 ml water including vegetable stock; 2 tbsp lime juice; Handful fresh Parsley finely chopped; 20 g Parmesan Cheese grated; to taste Salt

Steve Meynell @cook_23115009

Asparagus and Mushroom Risotto

Steve Meynell @cook_23115009

Saved

Ingredients

Up to 30 minutes

4 servings

2 tbspOlive Oil
3 tbspButter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
1Red Onion
150 gAsparagus cut into 3 pieces each
150 gButton Chestnut Mushrooms thinly sliced
100 gCourgettes thinly sliced
150 gArborio Rice
500 mlwater including vegetable stock
2 tbsplime juice
Handfulfresh Parsley finely chopped
20 gParmesan Cheese grated
to tasteSalt

Saved

Steps

Up to 30 minutes

1

Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes.
2

Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook.
3

After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately.