Risotto with asparagus and mushrooms by Koarl

Ingredients for 2 servings:

• 180 g risotto rice
• 200 g asparagus, green
• 200 g mushrooms
• 1 onion(s)
• 1 clove(s) garlic
• 50 ml white wine or white wine vinegar
• 600 ml vegetable broth or beef or chicken broth
• 30 g Parmesan or Grana Padano or Pecorino, freshly grated
• 40 g butter
• 1 tsp sugar
• some oil or butter for frying
• salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 32 minutes

simple and vegetarian

Trim the woody ends of the asparagus and slice the asparagus into thin strips (I don’t peel green asparagus). Clean the mushrooms (do not wash them with water), quarter them, and set them aside with the asparagus. Finely dice the onion and garlic and sauté them in a pot or pan with a little oil or butter. Then add the risotto rice. When the rice is slightly translucent, deglaze with white wine or white wine vinegar. Gradually add the stock and bring to a simmer. When the bottom is no longer covered with liquid, add the stock. Meanwhile, sauté the asparagus and mushrooms in a pan in a little oil or butter and season with salt and pepper. Remove the risotto from the heat as soon as the rice is done. Stir in the Parmesan cheese and cold butter, and season with sugar, salt, and pepper to taste. Stir in the asparagus and mushrooms and let stand for 2 minutes. When the risotto slowly “crawls” off the spoon, it’s perfect. 650 kcal per serving.