Description
A creamy mushroom risotto paired with roasted asparagus makes a perfect vegetarian dinner. This dish is rich in flavor and easy to prepare.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup mushrooms, sliced
- 1/2 cup white wine
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1/4 cup grated Parmesan cheese
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper. Roast for 15 minutes.
- Heat vegetable broth in a saucepan and keep warm.
- In a large pan, melt butter over medium heat. Sauté onions and garlic until soft.
- Add mushrooms and cook until tender.
- Stir in Arborio rice and cook for 1 minute.
- Pour in white wine and stir until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and tender (about 20 minutes).
- Stir in Parmesan cheese and season with salt and pepper.
- Serve risotto with roasted asparagus on top.
Notes
- Use fresh mushrooms for best flavor.
- Stir risotto frequently to prevent sticking.
- Adjust broth quantity if needed for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop, Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
Keywords: creamy mushroom risotto, vegetarian dinner, roasted asparagus, easy risotto recipe