Mushroom and Asparagus Risotto

Day 3 – No sugar. Still alive and breathing. That’s a good sign, right?  I’ve noticed that I’m eating a lot more fruits and vegetables.  I can’t tell if I have more energy or not. I sort of feel the same. Maybe it’s still early.  I’m sticking to it!

I’ve been avoiding foodgawker this week.  I save way more sweet recipes than savory so this week new gawking was off limits.  I pulled a recipe from my previous favorites that I thought was pretty healthy.

Mushroom and Asparagus Risotto {Recipe via Former Chef}

1 cup arborio rice
32 oz vegetable stock (or water or chicken stock) + 1/2 cup
1 onion, small diced (about 8 oz)
1 clove garlic, minced
10 oz mixed mushrooms, sliced (I used whatever mushrooms I had)
1/2 lb asparagus spears, cut into 2″ pieces
1 Tbsp plus 2 Tbsp olive oil
1.5 Tbsp butter, for finish

Heat the stock in a small stock pot to a simmer. You will want it hot when you add it to the rice, but it does not need to be kept boiling.
Saute the mushrooms in a hot pan with 2 Tbsp of olive oil. I did this in two batches so as not to crowd the pan and allow the mushrooms to get nicely browned. If you put too many mushrooms in the pan at one time, the pan will not stay hot, and the mushrooms will release all their water, effectively poaching instead of roasting to a nice brown color. Set aside for later.

Quickly blanch the asparagus pieces, about 2 minutes, until they are cooked, but still firm. Set aside.

Heat 1 Tbsp. olive oil in a large heavy bottomed saute pan or pot. Add in the onions and cook until they are soft, about 4-5 minutes. Don’t let them get too brown.
Add in the rice and cook it with the onions until it becomes lightly toasted, but again, not brown then add the minced garlic and cook for 1 minute more. Add 1/2 cup broth and stir until completely absorbed.

Ladle in 1 cup of warm stock and stir. Reduce the heat to low and continue cooking until the stock is absorbed. Continue adding the stock, slowly, 1/2 cup at a time, as the rice cooks and absorbs it. Keep stirring every few minutes to help release the starch and develop the creamy texture. This will also prevent it from sticking to the bottom of the pan. As the stock gets absorbed, add more.
Once most of the stock is absorbed, check the texture of the rice. It should be al dente, slightly firm in the center, but not crunchy. If it’s still too firm for your taste, add more stock or water.

Fold in the cooked mushrooms and asparagus. Stir in the vegan (or real butter). Season with salt and freshly ground black pepper. If you’d like to include some freshly grated parmesan, add right before serving.
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I served this with a side of steamed french beans, salad with homemade balsamic vinaigrette, and garlic bread. We all loved it and ate our plates clean.  Even Maysoon enjoyed it.
 

If you’ve never made risotto I highly suggest that you give it a try. You will not be disappointed.  Don’t be intimidated by the constant stirring. Adding some liquid and stirring until absorbed is what gives it it’s amazing creamy consistency. It’s very much worth the effort.  Good luck!

6 Comments

  • Angie says:

    This rice looks very tasty, and I love asparagus. Going to have to try it….
    Got to love those beautiful eyes!!
    Oh, and no soda yet…I'm sure we'll make it!

  • Mariam Emneina says:

    YAY!!!!! You're a food blogger tooooooo!!! It's become an obsession of mine…though i'm a BROWSING food blogger, if there is such a thing haha. Foodgawker being my HAVEN! I'm defo going to try this this week, I've got asparagus in our fridge.

    Miss you Love you

  • Mariam Emneina says:

    OK, wait…did you actually use all 32 ounces of stock for just one cup of rice? I'm going to make this tomorrow.

  • Amnah says:

    Mariam!! I don't know whether I should be excited or embarrassed that you found my blog! Haha, I haven't told anyone about it. Either way, glad you're here. I'm assuming through foodgawker. Totally obsessed with that site.

    Yup, you use all 32 oz. That's what makes it so creamy. You add one cup at a time and just keep stirring until it gets absorbed. Have the stock in a saucepan on low, this way you're adding warm stock. It's really easy. Once you make it the first time you totally get the hang of it. Hope it works out for you!

    Miss you and love you too!!!

  • Mariam Emneina says:

    Be excited! Because I support you! I actually came across your blog from a friend. Apparently, she's been following you for MONTHS and is in love with it haha. When I saw who it was, I was like I KNOW HER!! Such a small world….pple here in Abu Dhabi follow you 😮 😮

    So my friend and I made the risotto and PERFECTION doesn't even describe it! The rice was taking aaaaaages to cook and we were running out of stock, so i ended up covering it for like 4 minutes at the end until the rice cooked..but it was creamy as heck. Here is a pic:

    http://twitpic.com/3r5rcg

    I post up all the recipes I make on twitter, hehe 😀

    I'm going to try your pancakes soon, inshallah

  • Amnah says:

    @Mariam Emneina

    Small world indeed! We go way back 🙂 Thanks for your support Mariam.

    Yay, I'm glad you liked it (even though it isn't my recipe). Risotto becomes downright addictive. Saw your pic, looks so good! Makes me want to make it again.
    Just made the pancakes again this morning. So good. My oldest said "Mama this one looks like a pillow". The batter is really thick, don't be tempted to add more than that 1/4 cup of water that I've already added. Good luck!

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