Shortcut Risotto with Asparagus and Mushrooms

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Well, asparagus season is in full swing, and it is giving me lots of opportunities to make delicious meals!  This one is no exception, and it’s especially exciting because this one is so easy!  You know how most risotto recipes tell you to add a little broth, mix it in to the rice, then when it’s absorbed, add some more?  You repeat and repeat until the broth is absorbed.  It probably makes a delicious risotto but my impatient nature means that I will never find out!

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That said, I love delicious and healthy food, plus, cheese and rice is always a good idea in my book.  So shortcut risotto it is!  This is a trick I learned from the queen herself, a one Ms. Ina Garten aka the Barefoot Contessa.  She is the best!  This meal is so much easier to make than traditional risotto.

Literally all you have to do is take the arborio rice and chicken broth, combine the two in a dutch oven, then put in the oven at 350 degrees for 45 minutes.

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No excessive stirring or standing over a stove.  Put it in the oven and then carry on with your day.

45 minutes later?  This beauty:

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Stir in the rest of the ingredients, and that is literally it.  Risotto is served!

While that is cooking and magically turning itself into some kind of deliciousness, grab a container of HH mushrooms and a bunch of asparagus.  Chop them up, then toss in a saute pan.

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Look how pretty that shade of green is on the asparagus!

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Then serve over the risotto, or you can mix it in.  I like how pretty it looks on top of the risotto!

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Easy Shortcut Risotto

Ingredients

1 c. arborio rice
3 1/3 cups warm chicken broth
3/4 cup grated parmesan
1.5 Tbsp butter
1 tsp. salt
1/3 c. white wine
1/2 tsp black pepper
1 order HH cremini mushrooms
1 bunch HH asparagus
1 large garlic clove, minced

Instructions

  • Add the rice and chicken stock to a dutch oven.  Cover, then bake at 350 for 45 minutes.
  • The rice should have absorbed most of the broth at this point.  Add the white wine, parmesan, butter, salt, and pepper.  Stir until combined and creamy.
  • Meanwhile, saute the mushrooms in 1/2 tbsp butter over medium heat.  After 5-7 minutes, add the asparagus and garlic.  Remove from heat when asparagus is still just a tiny bit crisp.
  • Serve the vegetables over the risotto, or mix into the risotto.  Enjoy!

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