Go Back

Mushroom, Asparagus & Truffle Risotto

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tsp olive oil divided
  • 1 cup chopped onion
  • 3 sprigs thyme
  • 3 cloves garlic minced
  • 1 cup arborio rice
  • 1 quart chicken or vegetable broth low sodium
  • 1 bunch of asparagus ends removed and cut into 1″ pieces
  • 1 lb. assorted mushrooms we used portabella, baby bella, & shiitakes
  • 1 Tbsp fresh parsley chopped
  • 1/4 cup freshly shredded parmesan
  • 1 tsp truffle-infused oil
  • salt & pepper to taste I’ve found that the broth and parmesan provide enough salt to the dish without adding extra

Method
 

  1. In a saucepan, heat chicken or vegetable stock over medium-low heat. You want your stock to be hot when you add it.
  2. In a large straight-sided skillet heat 1/2 tsp olive oil over medium heat.
  3. Once hot, add onions and thyme, stirring to coat. Saute for 3-4 minutes until onions are tender.
  4. Add garlic and cook for another minute.
  5. Add arborio rice and stir for one minute.
  6. 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.
  7. 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.
  8. 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.
  9. Add mushrooms to the risotto at the same time as the asparagus.
  10. Once risotto is al dente, stir in parsley, parmesan and truffle oil.
  11. Serve immediately on heated plates.