Three Mushroom, Prosciutto, Pea & Asparagus Risotto

  • Serves: 6
  • Preparation: 15 minutes
  • Cooks In: 45 minutes
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Ingredients

2-3 cups of your favourite mushrooms (this recipe uses white button, swiss brown and portobello mushrooms)
1 brown onion, finely sliced
1 garlic clove, finely sliced
1 tbsp olive oil
2 cups arborio rice
1 cup green peas
1 bunch asparagus, thinly sliced
8 thin slices prosciutto, chopped
1.5L stock of choice, I used vegetable
1 cup white wine
¼ cup parsley, chopped
Parmesan cheese
Salt & Pepper to taste

Method

1

Heat a large pan.

2

Add the olive oil, allow for it to heat.

3

Add the prosciutto and sauté for 3 minutes. Slowly add the onion and garlic and cook until the onion becomes transparent.

4

Place the rice into the pan and coat with the oil mixture.

5

Pour the cup of wine into the pan and allow the liquid to be absorbed by the rice.

6

Then add the vegetable stock ladle by ladle (one at a time) to the risotto. Allow the rice to fully absorb the liquid before adding your next ladle.

7

Once the rice is nearly cooked add the peas and asparagus and cook for 2 minutes.

8

5 minutes before serving, add the mushrooms and sauté until softened.

9

Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1-2 cups of your favourite mushrooms. Cook until golden and set aside.

10

Top with freshly grated Parmesan, parsley, additional sautéed mushrooms and salt & pepper to taste.

Ingredients

 2-3 cups of your favourite mushrooms (this recipe uses white button, swiss brown and portobello mushrooms)
 1 brown onion, finely sliced
 1 garlic clove, finely sliced
 1 tbsp olive oil
 2 cups arborio rice
 1 cup green peas
 1 bunch asparagus, thinly sliced
 8 thin slices prosciutto, chopped
 1.5L stock of choice, I used vegetable
 1 cup white wine
 ¼ cup parsley, chopped
 Parmesan cheese
 Salt & Pepper to taste

Directions

1

Heat a large pan.

2

Add the olive oil, allow for it to heat.

3

Add the prosciutto and sauté for 3 minutes. Slowly add the onion and garlic and cook until the onion becomes transparent.

4

Place the rice into the pan and coat with the oil mixture.

5

Pour the cup of wine into the pan and allow the liquid to be absorbed by the rice.

6

Then add the vegetable stock ladle by ladle (one at a time) to the risotto. Allow the rice to fully absorb the liquid before adding your next ladle.

7

Once the rice is nearly cooked add the peas and asparagus and cook for 2 minutes.

8

5 minutes before serving, add the mushrooms and sauté until softened.

9

Prepare additional sautéed mushrooms for serving purposes by heating 1 tbsp of olive oil in a large frypan, 1 clove of minced garlic and 1-2 cups of your favourite mushrooms. Cook until golden and set aside.

10

Top with freshly grated Parmesan, parsley, additional sautéed mushrooms and salt & pepper to taste.

Three Mushroom, Prosciutto, Pea & Asparagus Risotto

Tags:

 Dinner, Lunch, Vegetarian

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