FRESH MOREL, ASPARAGUS AND SWEET-PEA RISOTTO
Provided by Molly O'Neill
Categories dinner, side dish
Time 1h
Yield Six servings
Number Of Ingredients 14
Steps:
- Cook the asparagus in boiling, salted water until tender, about 10 minutes. Drain and refresh under cold running water. Cut diagonally into 1/4-inch slices and set aside. Heat 1 tablespoon of butter in a medium skillet over medium heat. Add the mushrooms and saute until soft, about 10 minutes. Season with 1/4 teaspoon of salt and pepper and set aside.
- Bring the broth to a boil in a medium saucepan, reduce heat and keep at a low simmer. Meanwhile, in a large saucepan, heat 2 tablespoons of butter with the olive oil over medium-low heat. Add the shallots and garlic and saute until soft, about 5 minutes.
- Stir in the rice with a wooden spoon, turning to coat well. Cook, stirring constantly, for 4 minutes. Stir in the wine, raise the heat to medium and cook until the wine is absorbed, about 1 minute.
- Begin adding the broth 1/2 cup at a time, stirring constantly and adding more broth as it is absorbed by the rice. Adjust heat so rice and broth cook at a steady simmer. After about 15 minutes, the rice should be somewhat tender and some broth should be left.
- Cook for another few minutes, adding more broth as needed, until the rice is al dente. Stir in the asparagus, the mushrooms, the peas, the chives and 1 tablespoon of butter. Season with 2 teaspoons of salt and pepper. Divide among 6 shallow bowls and garnish with the chervil. Serve immediately.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 9 grams, Carbohydrate 82 grams, Fat 17 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 1175 milligrams, Sugar 9 grams, TransFat 0 grams
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Rafan Safi
[email protected]I didn't have any morel mushrooms, so I used shiitake mushrooms instead. They worked just as well and the risotto was still delicious.
shenaaz hussain
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler risotto recipes in the future.
Bola Nbilal
[email protected]I'm not sure what I did wrong, but my risotto turned out a bit too soupy. However, the flavors were still great.
Park Ranya
[email protected]This risotto was easy to make and turned out great! I loved the combination of flavors and the rice was cooked perfectly.
wase wawa
[email protected]This was a great recipe! The risotto was creamy and flavorful, and the asparagus and peas were cooked perfectly. I would definitely recommend this recipe.
Patrick Hamill
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The flavors were well-balanced and the rice was cooked perfectly. I'll definitely be making this again.
Kenneth Campbell
[email protected]This risotto was delicious. The asparagus and peas were perfectly cooked and the morel mushrooms added a nice earthy flavor. I would definitely recommend this recipe.
Baderinwa Omolayo A
[email protected]I made this risotto for my family and they loved it! The morel mushrooms added a really unique flavor. I will definitely be making this again.
NaturalDavid
[email protected]This dish is a bit time-consuming to make, but it's worth it. The flavors are amazing and the presentation is beautiful. I would definitely recommend it for a special occasion.
Misheck Tembo
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was delicious. I especially loved the crispy morel mushrooms.
dayi Hana
[email protected]I've made this risotto several times now and it's always a hit. The flavors are so fresh and delicate, and the rice is cooked to perfection. I highly recommend it!
Haroon the Khan tje
[email protected]This risotto was a delight to make and even better to eat! The combination of morel mushrooms, asparagus, and sweet peas was perfect, and the creamy risotto was the perfect base. I will definitely be making this again.