Thermomix Mushroom And Asparagus Risotto Food

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ASPARAGUS AND MUSHROOM RISOTTO



Asparagus and Mushroom Risotto image

Make and share this Asparagus and Mushroom Risotto recipe from Food.com.

Provided by Mary Jenny

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup oil (canola and vegetable Mazola oil blend)
1 cup diced onion
2 fresh garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken broth
fresh asparagus, trimmed and cut into 3 cm pieces
250 g small portabella mushrooms, sliced
3/4 cup parmesan cheese, shredded
salt and pepper, to taste

Steps:

  • Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
  • Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
  • Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
  • Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
  • Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
  • Remove from heat and set aside until risotto is nearly finished cooking.
  • Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
  • Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

Nutrition Facts : Calories 449.3, Fat 14.6, SaturatedFat 3.9, Cholesterol 11, Sodium 944.4, Carbohydrate 59.1, Fiber 2.9, Sugar 3.2, Protein 15.3

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