Vegetarian Italian Lunch: Creamy Mushroom Risotto with Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup Arborio rice 4 cups vegetable broth 1/2 lb mixed wild mushrooms 1 lb fresh asparagus 1/2 cup grated Parmesan cheese 1/2 cup white wine 1 shallot, finely chopped 3 cloves garlic, minced 1/4 cup butter Salt and pepper, to taste Olive oil Fresh parsley, for garnish

Instructions

1. Begin by preheating the oven to 400°F (205°C). Next, trim the woody ends from the asparagus and toss them in olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 15 minutes, or until tender. In a large saucepan, heat the vegetable broth to a simmer and keep it warm over low heat. Meanwhile, melt the butter in a separate pan over medium heat. Add the chopped shallot and minced garlic, sautéing until they become fragrant and translucent. Introduce the Arborio rice to the pan, stirring continuously for about 2 minutes to lightly toast the grains. Pour in the white wine and simmer until it is completely absorbed. Slowly add the warmed vegetable broth to the rice, one ladleful at a time, allowing each addition to be fully absorbed before adding more. This process will take approximately 20 25 minutes, during which you should continuously stir the risotto. Once the risotto has reached a creamy consistency, fold in the chopped wild mushrooms and grated Parmesan cheese. Taste and adjust for seasoning with salt and pepper as needed.

Chef’s Insight

The balance of flavors and textures in this dish will transport you to a cozy Italian trattoria.

Notes

This recipe can be easily adapted to incorporate different seasonal vegetables or wild mushroom varieties.