I’m writing this on the brink of the fall season, which means I’ve been looking at fall recipes for about a month now.
Growing up in my house, nothing says comfort food during fall and winter like a freshly made plate of risotto. My mom’s mushroom risotto was always one of the dishes I looked forward to most when the cool weather arrived.
In recent years, we started adding asparagus into the mix and the result is not only more delicious, but also healthier.
If you like risotto as much as I do (and, like me, you have to bear long, frigid winters), this will become your new favourite comfort food dish.
Prep time | 15 mins.
Cook time | 35 mins.
Serves | 4 people
INGREDIENTS
- 1/2 onion, chopped
- 1 cup mushroom, diced
- 6 asparagus stalks, diced
- 1 tsp salt
- 1 tsp pepper
- 1 container of vegetable broth
- 2 cups Abborio white rice
- 1/3 cup parmesan cheese, grated
INSTRUCTIONS
- In a large pot, drizzle olive oil and heat to medium-hight heat. Add the diced onion, mushroom and asparagus to the pot.
- Let the vegetables cook until they soften. Add salt and pepper before removing from the pot and keeping them in a covered bowl on the side.
- In a small pot, heat the broth on low-medium heat and keep the lid on.
- In the large pot you used for the vegetables, keep on medium-high heat and add the rice.
- Soon after adding the rice, add a few ladles of broth to the rice and begin mixing. The goal is to keep mixing the broth into the rice to properly cook the rice without it burning or sticking to the sides and bottom of the pot.
- Every 1-2 minutes, add a ladleful of broth into the pot of rice and keep stirring. You’re going to continue this pattern for 30 minutes, until the rice is just soft (but not too soft, unless you prefer it that way).
- After 30 minutes of cooking and the rice is ready, lower the heat to low-medium and add the cooked vegetables. Mix until well combined.
- Top it all off with some parmesan cheese and serve while hot!
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