Delectable Nordic Vegetarian Feast: Creamy Wild Rice and Mushroom Risotto with Lemon-Dill Sauce and Roasted Asparagus Pearls

Allergens

None

Ingredients

• 1 cup wild rice, uncooked
• 4 cups vegetable broth, warmed
• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 cups mixed mushrooms, sliced (e.g., cremini, shiitake, oyster)
• Salt and black pepper, to taste
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 1/4 cup lemon juice, freshly squeezed
• 1/2 cup dill, finely chopped
• 1 pound asparagus, trimmed and cut into 1
• inch pieces
• 2 tablespoons olive oil, for roasting

Instructions

1. Preheat oven to 400°F (200°C). Place the asparagus pieces on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper, then toss until evenly coated. Roast for 10 12 minutes, or until tender and slightly browned. Set aside to cool.
2. Cook the wild rice according to package instructions, then set aside.
3. In a large saucepan, heat olive oil over medium heat. Add the chopped shallot and cook for 3 4 minutes, or until softened. Add the mixed mushrooms and cook for an additional 5 minutes, or until they release their liquid and become tender. Season with salt and pepper to taste, then transfer to a separate bowl.
4. In the same saucepan, add another tablespoon of olive oil. Add the Arborio rice and cook for 2 3 minutes, stirring frequently to toast the grains. Pour in the white wine and cook until absorbed, about 2 minutes. e) Begin adding the warm vegetable broth to the rice one ladle at a time, allowing each addition to be absorbed before adding more. Continue this process for about 20 25 minutes, or until the rice is creamy and tender. Stir in the cooked mushrooms and shallots. f) In a small bowl, whisk together the lemon juice, chopped dill, and salt to taste to create the lemon dill sauce. Set aside. g) To plate, divide the wild rice and mushroom risotto among two serving plates. Drizzle the lemon dill sauce over the top of the risotto, then arrange the roasted asparagus pearls around the edges of the dish.

Chef’s Insight

To achieve a creamy texture in the risotto, stir continuously and allow each addition of broth to be absorbed before adding more.

Notes

To ensure the best taste and texture, use fresh ingredients and cook according to package instructions for wild rice.