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Porcini Mushroom Asparagus Risotto Recipe

 

Porcini Asparagus Risotto

Prep Time: 30 minutes
Cooking Time: 20 minutes
Serves: 6
Under 400 Calories!  Calories per Serving: 374

Many people think that  risotto is only for 'advanced' chefs, but it's actually deceptively simple to prepare. In our Mushroom Asparagus Risotto Recipe, we use a stock that is flavored with the primary ingredient - porcini mushrooms - deepening the risotto's intensity.

This is a great example of a dish that lends itself to either a red or white wine. With the strong, earthiness of the mushrooms, we have selected two red wines that have similar strong flavors and a hint of earth, but a pungent style of Sauvignon Blanc could be a delicious alternative if you are in the mood for a white wine. In either case, choose a wine with bold flavor but lean body - powerful tannins are not needed since there is little protein in the dish.

Wine Pairing

"Splurge"
2009 Novy Syrah,
Santa Lucia Highlands 

Impeccably balanced, slightly earthy/gamey flavors play off the mushrooms deliciously. ($27)


"Steal"
2010 Giacosa Fratelli Dolcetto d'Alba, "San Rocco" Piedmont
Risotto and porcini pair wonderfully with Italian wine. Soft-textured, this wine is a hug for your palate. ($17)

Mushroom Asparagus Risotto Ingrediens:

1 pound Arborio rice
1 oz. dried porcini mushrooms
6 cups low-sodium vegetable broth
1 bunch of asparagus
1 yellow onion
3.5 ounces fresh porcini mushrooms
2 tbsp extra virgin olive oil
1 tbsp butter
1/2 cup grated parmesan or pecorino romano cheese
1 cup dry white wine
¼ cup fresh Italian parsley

Mushroom Asparagus Risotto Cooking Instructions:

1.) In a large pot, add vegetable broth and dried mushrooms over medium-high heat, and bring to a boil.

2.) Cook for 15 - 20 minutes, stirring occasionally, until mushrooms are rehydrated. Keep boiling or at a near boil, as it will be the primary cooking liquid for the risotto.

3.) To prepare asparagus, chop or snap off the rough portion at the base.

4.) In a medium-size pot, heat water, adding a pinch of salt, until at a boil. Add asparagus and steam until bright green but still crisp - 1 to 2 minutes. Drain, chop into 1" sections and reserve.

5.) Clean mushrooms, remove and discard stems and cut into thin strips. Roughly chop onion and mince parsley.

7.) In a deep skillet, heat butter and olive oil over medium-high heat. Stir in onions and cook for about 3 minutes, or until soft. Add rice and stir until grains are lightly toasted - about 2-3 minutes.

8.) Add wine and stir for 2 minutes.

9.) As cooking liquid evaporates, add ½ cup - 1 cup of hot strained broth (don’t add any of the mushrooms) to bring level up to the top of the rice. Stir frequently and gently, keeping liquid at a low boil. Continue this step, adding fresh liquid as it evaporates off for 20 minutes, or until rice is cooked.

10.) Add reserved asparagus and cheese, and gently fold in. Season with salt and pepper to taste. Garnish with a sprinkle of minced parsley and serve!


Next Recipe:  Pesto Pasta Primavera


 

 


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