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Mushroom Risotto with Asparagus



1 bu. asparagas, diced
1 lb. mushrooms
1 lb. arborio rice
1 cup chopped onions
4 oz. butter
1 Tbs. chopped garlic
4 cups vegetable stock
1 cup shredded parmesan
1/2 cup cream
1/2 cup olive oil


This is a vegetarian dish. Melt the butter in a pot and sear the onion and garlic together until golden. Add in 1 pound of arborio rice. Mix together until every grain is coated with butter, then add 3 cups of vegetable stock. Keep stirring and bring to a boil. Once its boiling, place it in an oven for 20 minutes. Take out the rice and let it cool down. Warm up a pan with a little olive oil and add cleaned mushrooms. Sauté for two minutes. 1 cup of vegetable stock and a 1/2 cup of cream. Bring everything to a boil and add half of the rice mixture. If the mixture is too liquidy add more rice. At the last minute fold in the diced asparagus (keep tops blanched for garnish). Season with salt and pepper. Mix again and sprinkle with parmesan cheese and top with blanched asparagus

Executive Chef Raymond recommends this dish to be served as a side for fish or grilled meats.