Mushroom and asparagus risotto

0 me gustan 0 comentarios Receta por Kat Liendgens

Ingredientes para 4-6 people

- 3 cups of mushrooms (Chanterelles are best, but you can use portobello as well)
- 1 bunch of asparagus
- 1 shallot
- veggie bouillon
- 3 cups of arborio rice
- 1 cup Parmesan cheese
- Couple of handfuls of pistachios
- Olive oil, pepper, salt

60 min · Medio

Instrucciones

1. DIRECTIONS:
- Cut asparagus into 2-3 inch pieces, put in plastic bag along with salt, pepper, any other spice you like and olive oil. Share bag to distribute everything evenly
- Roast asparagus until soft and put aside
- Roast pistachios and put aside
- In a pan, sauté shallot and mushrooms
- Add rice and gradually add more and more bouillon, let rice soak it all up before adding more
- Add asparagus and cheese
- Put pistachios on top
Alternative:
Roast the asparagus whole, serve on the side and use frozen peas in the risotto

segundos October 09, 2019 22:51