Recipe of Quick Shiitake and Asparagus Risotto
date: 2020-11-11T02:02:57.272Z
image: https://img-global.cpcdn.com/recipes/579e7bd46d50387f/751x532cq70/shiitake-and-asparagus-risotto-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/579e7bd46d50387f/751x532cq70/shiitake-and-asparagus-risotto-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/579e7bd46d50387f/751x532cq70/shiitake-and-asparagus-risotto-recipe-main-photo.jpg
author: Hulda Manning
ratingvalue: 4
reviewcount: 13936
recipeingredient:
- "8 dried shiitake mushrooms" - "1 large garlic clove" - "1 medium yellow onion" - "8 oz asparagus" - "1 cup uncooked arborio rice" - "2 Tbs olive oil" - "1/2 cup dry white wine" - "6 cups low sodium chicken stock" - "3 Tbs freshly grated Parmesan" - "A few basil sprigs" - " Salt and pepper"
recipeinstructions:
- "Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on." - "Wash and dry produce" - "Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems." - "When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle." - "Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized." - "Add rice to the pan. Stir and cook for about one minute." - "Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest." - "Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste." - "Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan."
categories:
- Recipe
tags:
- shiitake - and - asparagus
katakunci: shiitake and asparagus
nutrition: 234 calories
recipecuisine: American
preptime: "PT37M"
cooktime: "PT59M"
recipeyield: "1"
recipecategory: Lunch
---
Hello everybody, it's John, welcome to our recipe page. Today, I'm gonna show you how to prepare a special dish, shiitake and asparagus risotto. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Shiitake and Asparagus Risotto is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's simple, it is quick, it tastes yummy. Shiitake and Asparagus Risotto is something that I've loved my whole life. They're fine and they look wonderful.
Transfer asparagus with a slotted spoon to a large bowl of ice. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushroom. DIRECTIONS Pour the stock into a saucepan, place over high heat, and bring to a boil. Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
To get started with this recipe, we must first prepare a few components. You can have shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you can achieve it.
##### The ingredients needed to make Shiitake and Asparagus Risotto:
1. Take 8 dried shiitake mushrooms 1. Get 1 large garlic clove 1. Get 1 medium yellow onion 1. Take 8 oz asparagus 1. Take 1 cup uncooked arborio rice 1. Get 2 Tbs olive oil 1. Make ready 1/2 cup dry white wine 1. Get 6 cups low sodium chicken stock 1. Prepare 3 Tbs freshly grated Parmesan 1. Make ready A few basil sprigs 1. Prepare Salt and pepper
Keep stirring until the rice is. Heat your griddle to medium-high heat and add a drizzle of olive oil and the mushrooms. Add the butter with a pinch of salt & pepper and toss to incorporate. The mushrooms should be lightly browned and the asparagus should still be crisp.
##### Steps to make Shiitake and Asparagus Risotto:
1. Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on. 1. Wash and dry produce 1. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems. 1. When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle. 1. Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized. 1. Add rice to the pan. Stir and cook for about one minute. 1. Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest. 1. Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste. 1. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.
Add the butter with a pinch of salt & pepper and toss to incorporate. The mushrooms should be lightly browned and the asparagus should still be crisp. If desired, thin risotto with some of remaining broth. Turn heat to medium-high and bring to a simmer. Add the cut asparagus and cook until bright green and crisp-tender, about three minutes.
So that is going to wrap it up for this exceptional food shiitake and asparagus risotto recipe. Thank you very much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
image: https://img-global.cpcdn.com/recipes/579e7bd46d50387f/751x532cq70/shiitake-and-asparagus-risotto-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/579e7bd46d50387f/751x532cq70/shiitake-and-asparagus-risotto-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/579e7bd46d50387f/751x532cq70/shiitake-and-asparagus-risotto-recipe-main-photo.jpg
author: Hulda Manning
ratingvalue: 4
reviewcount: 13936
recipeingredient:
- "8 dried shiitake mushrooms" - "1 large garlic clove" - "1 medium yellow onion" - "8 oz asparagus" - "1 cup uncooked arborio rice" - "2 Tbs olive oil" - "1/2 cup dry white wine" - "6 cups low sodium chicken stock" - "3 Tbs freshly grated Parmesan" - "A few basil sprigs" - " Salt and pepper"
recipeinstructions:
- "Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on." - "Wash and dry produce" - "Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems." - "When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle." - "Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized." - "Add rice to the pan. Stir and cook for about one minute." - "Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest." - "Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste." - "Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan."
categories:
- Recipe
tags:
- shiitake - and - asparagus
katakunci: shiitake and asparagus
nutrition: 234 calories
recipecuisine: American
preptime: "PT37M"
cooktime: "PT59M"
recipeyield: "1"
recipecategory: Lunch
---
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Shiitake and Asparagus Risotto is one of the most well liked of current trending foods in the world. It is enjoyed by millions daily. It's simple, it is quick, it tastes yummy. Shiitake and Asparagus Risotto is something that I've loved my whole life. They're fine and they look wonderful.
Transfer asparagus with a slotted spoon to a large bowl of ice. Then add the crushed garlic and cook for another minute before adding sliced shiitake mushroom. DIRECTIONS Pour the stock into a saucepan, place over high heat, and bring to a boil. Meanwhile, snap off the ends from the asparagus and peel any tough skin from the stalks.
To get started with this recipe, we must first prepare a few components. You can have shiitake and asparagus risotto using 11 ingredients and 9 steps. Here is how you can achieve it.
##### The ingredients needed to make Shiitake and Asparagus Risotto:
1. Take 8 dried shiitake mushrooms 1. Get 1 large garlic clove 1. Get 1 medium yellow onion 1. Take 8 oz asparagus 1. Take 1 cup uncooked arborio rice 1. Get 2 Tbs olive oil 1. Make ready 1/2 cup dry white wine 1. Get 6 cups low sodium chicken stock 1. Prepare 3 Tbs freshly grated Parmesan 1. Make ready A few basil sprigs 1. Prepare Salt and pepper
Keep stirring until the rice is. Heat your griddle to medium-high heat and add a drizzle of olive oil and the mushrooms. Add the butter with a pinch of salt & pepper and toss to incorporate. The mushrooms should be lightly browned and the asparagus should still be crisp.
##### Steps to make Shiitake and Asparagus Risotto:
1. Warm the stock to a simmer and turn heat off. Add the dried mushrooms and allow to rehydrate for 20 mins. With the cover on. 1. Wash and dry produce 1. Mince the garlic. Cut the onion into small slices. Cut asparagus into 1 in. Pieces. Cut basil leaves into thin strips and discard stems. 1. When mushrooms are rehydrated remove them from the stock and return the stock to a light simmer. Remove the stems and slice the caps when cool enough to handle. 1. Heat a pan for risotto on med-high with 1 Tbs olive oil. Add half the onion. Salt and pepper lightly. Saute until slightly carmelized. 1. Add rice to the pan. Stir and cook for about one minute. 1. Add the wine. Stir constantly. When the wine is mostly absorbed add stock a ladle at a time, allowing it to mostly absorb between ladles. When the rice is creamy and tender, remove from heat and stir in most of the Parmesan and salt and pepper to taste. Then let it rest. 1. Add 1 Tbs olive oil to another pan and heat on med-high. Add garlic and onions. Lightly season and saute until translucent. Add mushrooms and saute for 3 minutes to cook out the moisture. Add asparagus and cook 1 more minute. The mushrooms should be lightly browned and the asparagus should still be crisp. Remove from heat and stir in basil. Salt and pepper to taste. 1. Add risotto to plate and top with mushrooms, onions, and asparagus. Sprinkle with the remaining Parmesan.
Add the butter with a pinch of salt & pepper and toss to incorporate. The mushrooms should be lightly browned and the asparagus should still be crisp. If desired, thin risotto with some of remaining broth. Turn heat to medium-high and bring to a simmer. Add the cut asparagus and cook until bright green and crisp-tender, about three minutes.
So that is going to wrap it up for this exceptional food shiitake and asparagus risotto recipe. Thank you very much for reading. I am confident you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
