Food Network UK

Asparagus-wild mushroom risotto with Parmesan

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Ingredients

  • 2 tsp olive oil
  • 2 shallots, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 2 cloves garlic, minced (or 5g pre-minced garlic)
  • 520g Technique: Slice Cutting a thin piece or pieces from a larger ingredient or dish. You can slice ingredients using a slicing disc fitted inside your food processor. I know this Teach me, please sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
  • 1 tsp dried thyme
  • 350g cooked Arborio rice
  • 240ml reduced-sodium beef broth
  • 270g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh or frozen asparagus spears (2cm pieces)
  • 50g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmesan
  • 10g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh parsley leaves
  • Salt and ground black pepper

Use imperial measurements

Method

How to make Asparagus-wild mushroom risotto with Parmesan

1) Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 min. Add mushrooms and saute 5 mins, until tender and releasing juice. Add thyme and cook 1 min, until fragrant.

2) Using a slotted spoon, remove 4 tbsp of sauteed mushrooms and reserve for wild mushroom turnovers with Romano cheese.

3) To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 mins. Stir in Parmesan and Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.

Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.