Vegetarian Risotto Recipes Asparagus

Sprinkle your remaining 1 2 cup of parmesan over the top.

Vegetarian risotto recipes asparagus. Preparation heat a large pot over medium heat. Add onion garlic and asparagus and heat stirring occasionally until softened about 5 7 minutes. Add the rice and toast for a minute or two. Instructions heat a large pot over medium heat.

Dry vermouth dry white wine will also work. Cook the onions gently for 5 mins until soft stirring often. Add mushrooms thyme salt and white wine and heat until mushrooms are softened another 3 5 minutes or so. Let the butter oil melt in the pan and add the onion and cook until it s translucent.

While the risotto is baking rinse your asparagus and cut off the tough bottoms cut off and discard the bottom two inches cut the remaining stalks into 1 inch pieces. If the rice is still crunchy add more broth 1 2 cup at a time until it reaches the desired consistency. If a recipe calls for parmesan use a vegetarian hard cheese or a vegetarian parmesan is now avaliable. Chop the asparagus into small pieces.

Fry the rice in 1 2 cup white wine until the wine has evaporated. Add the rice and continously stir for a few minutes until it turns semi transparent and makes a hissing sound. When draining the asparagus keep 1 3 4 cups of the water you cooked it in as you will need it later on. Finely dice an onion.

Remove the pot from the heat and stir in the parmesan cheese until it melts into a risotto cheese sauce. After the risotto has baked for 15 minutes stir in your asparagus pieces. Cook the mushrooms for 4 minutes or until they are browned and the moisture from the mushrooms has evaporated. Alternatively this can be omitted entirely and replaced with an extra.

Stir in the wine if using it will evaporate almost immediately. Arborio rice arborio rice is the best rice for this recipe but any short grain rice will do. Add the chopped asparagus stalks and cook for 2 mins more. Make a vegetarian risotto using your favourite ingredients and all of the flavour.

Recommended ingredients equipment. For an asparagus and mushroom risotto add 2 cups sliced mushrooms. Cut the asparagus into 2 inch long pieces. Cook the mushrooms with the garlic and onions then add the asparagus later as in the original recipe.

In a large pan heat the olive oil over medium heat. Add the chopped asparagus to the pot along with the last cup of broth. Bring a large pot of salted water to boil and cook the asparagus for about 6 8 minutes depending on their size. Add mushrooms thyme salt and white wine and.