Asparagus and Shiitake Risotto

Asparagus and Shiitake Risotto

I didn’t start making risotto at home until a few years ago.  I always thought it was a difficult dish to make.  I saw an episode of 30 Minute Meals where Rachael Ray was demonstrating how to make it.  While it is an easy dish, it certainly didn’t take 30 minutes! For me, it took about 45-50 minutes.

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Ingredients:

  • 14 asparagus, sliced about 1″ long
  • 10 shiitake mushrooms, sliced
  • 1 14.5-ounce can of chicken broth
  • 2/3 cup of water
  • 1 shallot, finely chopped
  • 1/2 cup of Arborio rice
  • 1/2 cup of white wine
  • 1 scallion, minced for garnish
  • 2 pats of butter
  • olive oil
  • Freshly grated Parmigiano-Reggiano
  • salt and pepper for seasoning

Preparation:

In a sauté pan add olive oil, asparagus and mushrooms.  Sauté them for about 5 minutes and season with salt and pepper.  Transfer to bowl.

In a small sauce pan, combine chicken broth and water and let it sit on low heat.

In the same sauté pan over medium heat add butter and shallot.  Cook until soften.  Add rice and cook for about 2 minutes.  Stir in wine until reduced.  Ladle in warm chicken broth 1 ladle at a time and stirring until broth is absorbed into rice.  You would continue to do this until rice is tender or until the broth runs out.  Turn the heat off and immediately stir in the asparagus, mushrooms and grated cheese.  Check for seasoning before serving.  Garnish with scallion and more cheese if desired.
 

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10 thoughts on “Asparagus and Shiitake Risotto

  1. This is one of the things that I’ve been wanting to make, but I have a tendency to step away from the stove and forget about what I’m doing so I’m afraid I’d end up burning the rice lol I’ll try this though, thanks for sharing 🙂

  2. I made a similar dish recently with oyster mushrooms that a friend had given me and I really didn’t like them in the risotto. I thought that they were too chewy and that their flavor didn’t blend well with the cheese. Maybe I will try again with shitakes.

    • I love mushrooms and I thought the fresh shiitake mushrooms & asparagus combination paired very nicely together with the risotto. I have also made a wild mushroom risotto in the past with fresh shiitake, oyster, and chanterelle mushrooms. I thought those three mushroom blend paired nicely as well too. If you do try it, I hope you’ll enjoy it. Fresh shiitake mushrooms has such a lovely flavor.
      -Anne

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