Scrumptious Nordic Vegetarian Feast: Creamy Wild Mushroom Risotto & Asparagus-Spinach Salad

Allergens

None

Ingredients

• Wild mushrooms (chanterelle, porcini, or shiitake)
• 1 lb Arborio rice
• 1.5 cups Vegetable broth
• 4 cups Onion
• 1 large, finely chopped Garlic
• 3 cloves, minced Olive oil
• 2 tbsp Fresh spinach
• 6 cups, washed and trimmed Asparagus
• 1 lb, trimmed and cut into 1
• inch pieces Lemon juice
• 2 tbsp Salt and pepper to taste

Instructions

1. a. In a large saucepan, heat olive oil over medium heat. Add chopped onion and cook until translucent. b. Stir in garlic and cook for an additional minute. c. Add Arborio rice and stir to coat in the oil mixture. Cook for 2 minutes. d. Gradually pour in vegetable broth, stirring continuously. Bring to a simmer and cook until risotto is al dente and creamy, approximately 20 minutes. e. In a separate pan, sauté wild mushrooms until tender and release their juices. Season with salt and pepper to taste. f. Stir the cooked mushrooms into the risotto. Set aside. g. In another pan, blanch asparagus for 3 minutes, then shock in an ice bath. Drain and set aside. h. Toss blanched asparagus with spinach, lemon juice, salt, and pepper. Drizzle with olive oil.

Chef’s Insight

The contrast of textures and flavors in this dish is what makes it truly exceptional.

Notes

Serve at room temperature for an optimal experience.