Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, asparagus and mushroom risotto. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Asparagus and Mushroom Risotto is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Asparagus and Mushroom Risotto is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook asparagus and mushroom risotto using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Asparagus and Mushroom Risotto:

1. Take 2 tbsp Olive Oil
2. Get 3 tbsp Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
3. Take 1 Red Onion
4. Get 150 g Asparagus cut into 3 pieces each
5. Get 150 g Button Chestnut Mushrooms thinly sliced
6. Prepare 100 g Courgettes thinly sliced
7. Make ready 150 g Arborio Rice
8. Make ready 500 ml water including vegetable stock
9. Prepare 2 tbsp lime juice
10. Make ready Handful fresh Parsley finely chopped
11. Prepare 20 g Parmesan Cheese grated
12. Prepare to taste Salt

Instructions to make Asparagus and Mushroom Risotto:

1. Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes.
2. Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook.
3. After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately.

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