My dad recently started eating vegetarian, and this dish was perfect for his new diet. It’s satisfying and the truffle oil adds a touch of elegance to this hearty dish. It’s on the top of my list for nights when I want to eat vegetarian! You could also serve this as a side with grilled chicken — simply half the recipe for four people.
If you don’t have asparagus, try another green vegetable like English peas, zucchini or green beans!
Ingredients
Method
- In a saucepan, heat chicken or vegetable stock over medium-low heat. You want your stock to be hot when you add it.
- In a large straight-sided skillet heat 1/2 tsp olive oil over medium heat.
- Once hot, add onions and thyme, stirring to coat. Saute for 3-4 minutes until onions are tender.
- Add garlic and cook for another minute.
- Add arborio rice and stir for one minute.
- Spoon in one ladle full of stock and gently stir the risotto. When the pan starts looking dry, add another ladle full. Continue to add stock one ladle-full at a time until risotto is tender.
- About 5 minutes before risotto is finished — it will be almost al dente — add asparagus to the pan. The heat from the risotto will cook it.
- Meanwhile, heat the remaining 1/2 tsp of olive oil in a small skillet. Saute mushrooms over medium heat until tender, about 5-7 minutes.
- Add mushrooms to the risotto at the same time as the asparagus.
- Once risotto is al dente, stir in parsley, parmesan and truffle oil.
- Serve immediately on heated plates.
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