Uncategorized

Mushroom and Spring Vegetable Risotto

Posted by The Mindful Nomnivore on

For an average homecook, making risotto may seem like a daunting task, but it is not as complicated to make as it appears…it just needs some time and attention. Afterall, good things come to those who are willing to wait.

Mushroom and Spring Vegetable Risotto

  • Servings: 4
  • Difficulty: Easy
  • Print

EQUIPMENT: Cutting board, chef knife, paper towel, spatula, grater, large pan, small pan.

INGREDIENTS

  • 1 white onion, diced
  • 1/4 cup (60 mL) butter, unsalted
  • 1/2 bunch green asparagus, 1 inch off the bottoms removed and discarded, cut on a bias
  • 1 cup (250 mL) green peas, frozen
  • 6 oyster mushrooms, cleaned, tops removed and diced, stems cut into 1.5 inch pieces and scored on one side
  • 1 tbsp (15 mL) garlic, minced
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2.5 mL) black pepper
  • 1 cup (250 mL) arborio rice
  • 1/2 cup (125 mL) white wine, dry
  • 900 mL mushroom broth
  • 2 tbsp (30 mL) olive oil, divided
  • 1/4 cup (60 mL) parmesan cheese, grated

DIRECTIONS

1) Over medium-low heat, in a large sauté pan heat butter until just melted and saute onions until translucent. 

2) Add asparagus, green peas and diced mushroom tops. Cook for 8 minutes. Add garlic, salt and black pepper and sautee for 4 more minutes.

3) Add arborio rice, stir and toast rice for 2 minutes. Deglaze the pan with dry white wine and stir until it is fully absorbed.

4) Next, add in approximately 300 mL of mushroom broth at a time, until the rice has absorbed the liquid before adding more, continuing to stir constantly. This will take about 20 minutes.

5) Meanwhile, in a small pan, warm olive oil over medium heat. Pan fry the mushroom stems with the score side down until golden brown (approximately 3 min), then flip and cook the other side another 3 minutes. Set aside.

6) Returning back to the risotto, once all the broth is finished the risotto should appear creamy, but still have a slightly loose consistency. Also keep in mind that the rice should be al dente in texture, but still tender.

7) After the pan is removed from the stove, add in parmesan cheese and stir well to combine.

8) Top the finished risotto with the seared mushroom stems.

9) Enjoy!

Leave a comment