Asparagus and mushroom risotto recipe

Ingredients to make Asparagus and Mushroom Risotto:

• 300 grams of Arborio rice
• 700 milliliters of Vegetable broth
• 2 tablespoons of Butter
• 1 bunch of Asparagus
• 200 grams of sliced ​​mushrooms
• 80 grams of milk cream
• 1 unit of white onion
• 60 grams of Parmesan cheese
• 1 pinch of salt
• 1 pinch of black pepper

How to make Asparagus and Mushroom Risotto:

1. The first step to make our asparagus risotto recipe is to prepare the ingredients.
2. We will make it suitable for vegetarians and we will use vegetable broth, but if you prefer you can substitute it for chicken broth without problems.
3. Bring a pot to medium heat, add a teaspoon of butter and add the rice. Let sauté for a couple of minutes with a little salt.
4. Pour in the vegetable broth and let cook over high heat without stopping to resolve so that our rice does not stick.
5. Bring a frying pan over medium heat, add a little sunflower oil and sauté the white onion in medium squares.
6. Add a little butter and add the sliced ​​mushrooms to the pan where we have our onion.
7. Add the previously cooked asparagus and mix all the ingredients of our risotto with mushrooms very well.
8. Add salt, pepper and some garlic paste to give our recipe a bit of flavor.
9. Mix the risotto with the cooked vegetables and integrate all the ingredients well.
10. Add a little butter and remaining milk cream and turn off the heat, because we are ready to serve.
11. Serve the mushroom and asparagus risotto by adding a little Parmesan cheese to each plate. Accompany it with grilled squid or chicken.