Mushroom and Spring Vegetable Risotto

Name: Mushroom and Spring Vegetable Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 113 grams pencil-thin asparagus; 4 servings Freshly ground black pepper; 118 milliliters dry vermouth; 3 teaspoons kosher salt, plus 2 teaspoons for water; 2 Tbsps freshly squeezed lemon juice; 3 sprigs to 4 generous sprigs fresh thyme or lemon thyme; 1 teaspoon finely grated lemon zest; 227 grams mixed mushrooms, sliced; 118 milliliters grated parmesan cheese; 237 milliliters ounces frozen peas, thawed; 1 shallot, diced; 118 milliliters unsalted butter; 2 liters water

Mushroom and Spring Vegetable Risotto might be just the Mediterranean recipe you are searching for. For $3.09 per serving, you get a main course that serves 4. Watching your figure? This gluten free recipe has 607 calories, 14g of protein, and 27g of fat per serving. 21 person have tried and liked this recipe. Head to the store and pick up butter, kosher salt, mushrooms, and a few other things to make it today. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. It is perfect for Spring.

Instructions

Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.

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Asparagus

Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.

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Water

Salt

Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.

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Salt And Pepper

Mushrooms

Butter

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Frying Pan

In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty.

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Butter

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Sauce Pan

Add the shallot to the pot and cook until translucent, about 2 minutes.

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Shallot

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Pot

Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt.

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Butter

Rice

Salt

Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice.

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Vermouth

Rice

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Wooden Spoon

Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.

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Thyme

Water

Rice

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Ladle

When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more.

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Lemon Zest

Water

Rice

Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese.

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Asparagus

Butter

Cheese