ASPARAGUS, ARTICHOKE AND SHIITAKE RISOTTO
This recipe was given to me by a dear friend and is adapted from Gourmet. I love it because it uses rather unusual vegetables for a risotto but they meld together so beautifully. This risotto becomes so deliciously creamy with just the right amount of crunch! *I found that if you don't want to do al the work of preparing the artichoke hearts that frozen works just as well but you may want to use more than 2. Canned gives a different and less delicious taste and texture.
Provided by sofie-a-toast
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
- Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
- Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
- Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.).
- Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.
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Bijoy Oraw
o100@yahoo.comOverall, I was not impressed with this recipe.
Nazma Rajpoot
rn@yahoo.comThis risotto was a bit too salty for my taste.
Samantha Fowler
f-s73@gmail.comI was disappointed with this recipe. The risotto was not as creamy as I expected.
Marz Art
m70@hotmail.frI found this recipe to be a bit too complicated. I think there are easier ways to make risotto.
Jam Hamza
j_h45@gmail.comThis risotto was a bit bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
Sk Saeed
s-saeed@gmail.comI'm not a fan of the artichokes in this recipe. I think they overpower the other flavors.
Gc Rps
r@hotmail.co.ukThis risotto is a bit pricey to make, but it's worth it for a special occasion.
Joseph Gachura
j-g@gmail.comI love that this recipe is vegetarian. It's a great way to get your daily dose of vegetables.
Solomon Wilson
wilson@yahoo.comThis recipe is a bit time-consuming, but it's worth the effort. The risotto is absolutely delicious.
Jitendar Mahato
j.m1@yahoo.comI made this risotto for a special occasion and it was a big hit. Everyone loved the unique flavor combination.
Hussain jan110
jh@hotmail.comI'm not a huge fan of risotto, but this recipe changed my mind. It's so creamy and flavorful, and the asparagus, artichoke, and shiitake mushrooms add a nice touch.
Diamond Stone
d_stone@yahoo.comI love how this recipe uses seasonal ingredients. It's a great way to enjoy the flavors of spring.
Brittick Morris
brittick_morris@gmail.comThis is one of my favorite risotto recipes. It's always a crowd-pleaser.
Md Monir Md Monir
m-m45@gmail.comI followed the recipe exactly and the risotto turned out perfectly. It was creamy and flavorful, and the asparagus, artichoke, and shiitake mushrooms were cooked to perfection.
khalid mehmood
mehmood_k46@gmail.comThis dish is so easy to make and it's packed with flavor. I love that it's a one-pot meal, too.
Joyce Stouts
js70@aol.comI was a bit hesitant about trying this recipe because I'm not a big fan of artichokes, but I'm glad I did! The artichokes added a subtle sweetness that really complemented the asparagus and mushrooms.
I THABIT
t-i93@yahoo.comThis recipe is a keeper! I've made it several times now and it always turns out perfectly.
Muhammad Ehtisham rajput
e_muhammad59@hotmail.comI made this risotto for a dinner party and it was a hit! Everyone raved about the unique flavor combination and the creamy texture.
Adebayo e
e80@hotmail.co.ukThis risotto was a delightful medley of flavors and textures. The asparagus and artichoke added a fresh, bright flavor, while the shiitake mushrooms brought a savory, earthy depth. The Arborio rice was cooked perfectly, achieving that ideal balance b