This recipe for mushroom and asparagus risotto is courtesy of martha's personal chef, pierre schaedelin.
Download Mushroom Asparagus Risotto Recipe
PNG. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop the stalks.
Easy Asparagus And Mushroom Risotto Almost No Stirring Required Risotto Recipes Asparagus Risotto Recipe Stuffed Mushrooms from i.pinimg.com
The magic in this recipe comes from using mushroom stock. The first thing to do is tend to the asparagus. Peel and finely chop the onion and garlic, then trim and finely chop the celery.
The truth is that with a little love and attention, risotto couldn't be easier.
This recipe for mushroom and asparagus risotto is courtesy of martha's personal chef, pierre schaedelin. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. The only key is to add that asparagus right at the end for the best flavor and texture. 1 medium/large onion finely chopped 2 cups chopped asparagus 1.5 cups sliced mushrooms 1 medium glass wine wine 4.5 ish cups vegetable (or other) stock 1 tbsp olive oil 0.5.
