Best 2 Mushroom Asparagus And Pea Risotto Recipes

Mushroom asparagus and pea risotto is an elegant and flavorful dish that is perfect for a special occasion or a weeknight meal. This creamy and comforting dish features tender asparagus, sweet peas, and earthy mushrooms cooked in a flavorful broth and arborio rice. The risotto is finished with freshly grated Parmesan cheese, adding a touch of richness and umami. With its vibrant colors and delicious flavors, this mushroom asparagus and pea risotto is a dish that is sure to impress your family and friends.

Here are our top 2 tried and tested recipes!

MUSHROOM, ASPARAGUS AND PEA RISOTTO

Mushroom, Asparagus and Pea Risotto image

Provided by Trisha Yearwood

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

Ingredients

6 to 8 cups chicken stock
5 tablespoons olive oil
2 pounds mixed cremini and shiitake mushrooms, sliced
3 small shallots or 1 large shallot, finely diced
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 garlic cloves, finely chopped
2 cups arborio rice
Salt and freshly ground black pepper
1 cup white wine
1 cup arugula leaves
1 cup frozen peas, defrosted
1/4 cup heavy cream
3 tablespoons grated Parmesan
2 tablespoons salted butter
1 tablespoon fresh lemon juice
5 fresh mint leaves, torn

Steps:

In a medium stockpot, add the chicken stock and heat until warm.
In a large stockpot set over medium heat, heat the oil until shimmering, about 2 minutes. Saute the mushrooms, shallots and asparagus until softened, 4 to 6 minutes. Add the garlic and saute until fragrant, 1 more minute. Add the arborio rice and a pinch of salt. Saute for 2 minutes. Then add the wine and cook until the liquid is absorbed, 2 to 4 minutes. Add the stock 1 cup at a time and cook, stirring after each addition, until all of the liquid is absorbed. Season periodically with salt and pepper to taste. (This process takes about 30 minutes of cooking and constant stirring.)
Remove the pot from the heat. Stir in the arugula, peas, cream, Parmesan, butter and lemon juice. Top with the mint and serve.

GOLDEN MUSHROOM, PEA, AND ASPARAGUS RISOTTO (VEGAN)

Golden Mushroom, Pea, and Asparagus Risotto (Vegan) image

Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. NOTE: After making this, I have to say it was WAY better on day 2 and 3 once the flavors all came together. I also would make the saffron, dill and peas optional. I used regular button mushrooms with great results. And I have to say that I made 1/2 with parmesan cheese and 1/2 with the nutritional yeast. . .the yeast batch was MUCH better. . .who would have guessed?!?!?!?!?

Provided by januarybride

Categories One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

3 1/2-4 cups vegetable stock
1 lb asparagus, tough ends removed
1 cup onion, diced
2 tablespoons olive oil
1 1/2 cups cremini mushrooms, destemmed, cut in half lengthwise, and sliced (may sub button mushrooms)
2 tablespoons garlic, minced
1 cup arborio rice
1/2 cup white wine (optional)
1/4 teaspoon saffron thread (optional)
sea salt & freshly ground black pepper, to taste
1 cup frozen peas (optional)
1/3 cup nutritional yeast flakes
1/4 cup freshly chopped parsley
2 tablespoons freshly chopped dill (optional)
2 teaspoons finely grated lemon zest

Steps:

In a medium saucepan, place the vegetable stock and bring to a boil.
Slice the asparagus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them.
Remove the strainer from the stock and set the asparagus aside. Reduce the heat of the stock to low.
In a large saucepan, saute the onion in the olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes.
Add the Arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
Add the white wine (or use some of the stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed.
Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occasionally, until all of the stock has been absorbed.
Repeat the procedure of adding a 1/2 cup of simmering stock, stirring, and cooking until fully absorbed before adding additional stock, until all but a 1/2 cup of stock remains.
Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stirring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistency.
Taste and adjust the seasonings, as desired.

Tips:

Use Arborio or Carnaroli rice. These medium-grain varieties are the best for risotto because they absorb liquid and cook evenly, resulting in a creamy texture.
Toast the rice before adding liquid. This step helps to develop the rice's nutty flavor and prevents it from becoming gummy.
Add liquid gradually. Don't dump all the liquid in at once. Instead, add it in small batches, stirring constantly. This will help the rice to absorb the liquid evenly and prevent it from becoming mushy.
Stir often. This will help to prevent the rice from sticking to the bottom of the pot and burning.
Cook the risotto until it is al dente. The rice should be tender but still have a slight bite to it.
Season to taste. Add salt, pepper, and other seasonings to taste. You can also add grated Parmesan cheese or other toppings of your choice.

Conclusion:

Risotto is a delicious and versatile dish that can be enjoyed for lunch or dinner. With a few simple tips, you can make perfect risotto at home. So next time you're looking for a new recipe to try, give risotto a try!