Risotto with Asparagus Cream and Mushrooms

Name: Risotto with Asparagus Cream and Mushrooms
Total time: 2100 s
Yield: Serves 4 servings
Ingredients: 2 cups rice (about 400 grams); 1/2 cup vegetable broth (about 100 ml); 1 bunch asparagus; 14 oz mushrooms (about 400 grams); Garlic; Onion; 4 tablespoons extra virgin olive oil for the rice

Cucinando_sano @RosaSantarsiero

This recipe was created by me, Cucinando_sano, while I was walking in the woods picking mushrooms and asparagus. I came up with an easy but delicious recipe.

Cucinando_sano @RosaSantarsiero

This recipe was created by me, Cucinando_sano, while I was walking in the woods picking mushrooms and asparagus. I came up with an easy but delicious recipe.

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Ingredients

35 minutes

Serves 4 servings

2 cupsrice (about 400 grams)
1/2 cupvegetable broth (about 100 ml)
1 bunchasparagus
14 ozmushrooms (about 400 grams)
Garlic
Onion
4 tablespoonsextra virgin olive oil for the rice
1 potato, peeled, cooked, and mashed

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Steps

35 minutes

1

Wash the asparagus and blanch them in water for about 10 minutes. Set aside the asparagus cooking water.
2
3

In a saucepan, heat 4 tablespoons of olive oil. Add the mushrooms, garlic, and chopped onion. Add the rice and vegetable broth, and cook everything for 15 minutes.
4

Meanwhile, prepare the asparagus cream. Cut the asparagus and place them in a blender with the mashed potato and a cup of broth. Set aside a few asparagus tips to garnish the dish. Add a tablespoon of olive oil and blend until creamy.
5

After 15 minutes, plate the rice. It should not be soupy, so be careful. Shape the rice using a mold, spoon the asparagus cream around the rice, and decorate as you like.