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Mushroom & Asparagus Risotto

July 3, 2013 7:39 pm / 3 Comments / Trudy

Another all time favourite is this Mushroom & Asparagus Risotto.  You can change the asparagus for a bit of variety.  Try baby spinach, green peas or  something like sliced baby zucchini.  Added just at the last minute it really lifts the dish and adds a bit of colour.  Cooked in the Steam Oven like my other Risotto recipe  without the need to stir, it is a great solution for a busy mid week meal!

Mushroom & asparagus risottoPlate and fork provided by Les Bonnes Addresses, McMahons Point, Sydney

Ingredients:

1 cup Arborio Rice
1 tablespoon of Butter
1 onion, finely diced
2 cloves garlic, crushed
¼ cup dry white wine
About 200g Swiss Brown Mushrooms, thinly sliced
8g Porcini Mushrooms soaked in 1/2 cup boiling water then chopped and water retained (that’s a small packet from the herb section in stores)
1¾ cups Vegetable stock (or you could use Chicken if your not vegetarian)
1 bunch fresh Asparagus, trimmed and cut in half
Fresh Thyme and a little Continental Parsley finely chopped
Lots of freshly grated Parmesan Cheese
Black Pepper to taste

Method:

  1. Melt butter in frypan, add onions and garlic and cook until soft on a low heat.  Add both types of mushrooms and cook for a couple of minutes to soften.
  2. Add rice and stir well to coat with the butter/mushroom mixture.  Now add the wine and boil off the alcohol.  This only takes a minute or two.
  3. Put rice mixture into the solid steamer tray with the stock and the soaking water from the mushrooms.
  4. Cook at 100°C for 15 minutes.  When time is up open the door, and add the asparagus.  Just on the top is fine, no need to even stir it.
  5. Cook at 100° for another 2 minutes.
  6. Remove from Steamer, add a handful of grated Parmesan Cheese, the chopped herbs and some black pepper.  Taste to see if it needs any salt.  Usually it doesn’t if you are using commercial stock.

Serve in warm bowls with some crusty bread and a side salad 🙂

 

 

 

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Posted in: Main Courses, Rice, Steam Oven, Vegetarian

3 Thoughts on “Mushroom & Asparagus Risotto”

  1. annie Audsley on November 4, 2014 at 8:42 pm said:

    Hi Trudy

    Just a note to say that I tried your mushroom and asparagus risotto tonight. I made a few adjustments, so I thought I would share with you and fellow Cookwise bloggers. I didn’t have any mushrooms – and I added leftover roast chicken and peas at the end with the asparagas. (the roast chicken was also based on your wonderful recipe) I added extra stock to make up for the mushroom water. I have never made risotto because of all the stiring! It was fantastic. Again thank you so much. Leftovers for lunch tomorrow:)

    Reply↓
  2. Kay on November 15, 2014 at 5:16 pm said:

    Hi
    When you refer to the solid steamer tray, what are the dimensions? The tray that comes with my oven is rather shallow.
    Thanks

    Reply↓
    • Trudy on November 16, 2014 at 9:12 pm said:

      Hi Kay,
      The solid steamer tray in the Miele is approx. 4cm high (deep). I don’t know what brand steam oven you have but I do know that some brands only come with a flat ‘tray’. Smeg & Ilve are two brands that come to mind, unless they supply one since I sold their product. You can buy any stainless steel commercial cookware from a chef’s warehouse type of place so take in one of your existing trays and try to find one the same width that is deeper.
      Regards Trudy

      Reply↓

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