Hi, I am Laura. Today, I’m gonna show you how to prepare shiitake and asparagus risotto recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Shiitake and Asparagus Risotto Recipe
Shiitake and Asparagus Risotto is one of the most popular of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Shiitake and Asparagus Risotto is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Shiitake and Asparagus Risotto:
- Take 8 dried shiitake mushrooms
- Take 1 large garlic clove
- Take 1 medium yellow onion
- Take 8 oz asparagus
- Get 1 cup uncooked arborio rice
- Get 2 Tbs olive oil
- Get 1/2 cup dry
- Get 6 cups low sodium chicken stock
- Get 3 Tbs freshly grated Parmesan
- Make ready A few basil sprigs
- Make ready Salt and pepper
Instructions to make Shiitake and Asparagus Risotto:
- Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on.
- Wash and dry produce
- Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems.
- When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle.
- Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized.
- Add rice to the pan. Stir and cook for about one minute.
- Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest.
- Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste.
- Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.
So that is going to wrap it up for this exceptional dish shiitake and asparagus risotto recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
