Serves: 4-5
Prep time: 30 minutes
Cook time: 1 hour
Ingredients:
This risotto is a perfect winter or autumn meal, especially for the mushroom lover. The sun-dried tomato is optional. I added it in, and it offers an interesting tartness to the warmth of the other flavours. I like this recipe because it's a warm and soft meal--like soup--but better!
Ingredients:
340 g (12 oz) asparagus, sliced 1/2"
olive oil
100 g (3.5 oz) shiitake mushrooms, thinly sliced
43 g (3 tbsp) unsalted butter, divided
2 leeks, white parts thinly sliced and half-moon shaped
2 garlic cloves, minced
1.5 cup arborio rice
180 ml (3/4 cup) white wine
945 ml - 1420 ml (4-6 cups) vegetable broth
1.25 cup asiago cheese, grated
1/4 cup julienned sun-dried tomatoes, dried off (optional)
1 tsp fresh parsley, chopped
1 tsp fresh thyme
This risotto is a perfect winter or autumn meal, especially for the mushroom lover. The sun-dried tomato is optional. I added it in, and it offers an interesting tartness to the warmth of the other flavours. I like this recipe because it's a warm and soft meal--like soup--but better!
Ingredients:
340 g (12 oz) asparagus, sliced 1/2"
olive oil
100 g (3.5 oz) shiitake mushrooms, thinly sliced
43 g (3 tbsp) unsalted butter, divided
2 leeks, white parts thinly sliced and half-moon shaped
2 garlic cloves, minced
1.5 cup arborio rice
180 ml (3/4 cup) white wine
945 ml - 1420 ml (4-6 cups) vegetable broth
1.25 cup asiago cheese, grated
1/4 cup julienned sun-dried tomatoes, dried off (optional)
1 tsp fresh parsley, chopped
1 tsp fresh thyme
Directions:
1. To blanch the asparagus, bring a pot of water to a boil with a large pinch of salt (or two). Turn off the heat and add the asparagus.
2. Leave the asparagus in the hot water for 30-45 seconds, then drain, and add to an ice bath. Once cooled and dry, set aside.
3. Place a large pot over medium heat and saute mushrooms in a drizzle of olive oil with salt and pepper until caramelised and golden brown (about 10 minutes). Remove from the pan and set aside.
4. In the same pot, add 30 g (2 tbsp) butter, 3-4 tbsp olive oil, the leeks, and salt & pepper. Saute the leeks until golden brown (about 10 minutes).
5. Add the garlic to the leeks and stir until fragrant.
6. Add the arborio rice and toast it for a minute.
7. Set the burner to medium-low heat and pour in the wine, stirring continuously until it is almost fully absorbed.
8. Add about 120 ml (1/2 cup) vegetable broth and stir continuously until liquid is mostly absorbed. Repeat this step until the rice becomes al dente (about 20-25 minutes).
9. Turn off the heat and stir in 3/4 cup of the asiago and the remaining butter.
10. Then stir in the asparagus, mushrooms, tomatoes, parsley, and thyme.
11. Serve immediately with leftover asiago.
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