My dish became about from cooking a meal for my flat mates. On a budget of $20.00 As it was my turn to cook and it was a couple of days before payday.Hence my version and my own recipe of Asparagus @ Mushroom Risotto.
Put olive oil and butter into a heated frypan, add onion and garlic.
Salt and pepper to taste.
Cook until onion and garlic are translucent.
Then add arborio rice, making sure each grain of rice is coated with oil and butter.
Add glass of white wine, make sure its aborbed by the rice before adding stock.
Please make sure stock is simmering in a saucepan (never add cold stock).
At this stage you can start adding the chicken stock at one ladle at a time.
Ensuring each ladle of stock has been completed absorbed before adding more.
At this stage add finely chopped asparagus and sliced mushrooms.
Cook until all the stock has been completely used.
This will take approximately 20 to 25 minutes.
Then turn off the heat and add 250 grams of parmeson cheese.
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Whilst cooking risotto ensure you keep stirring through out the cooking process
the dish only takes approximately 25 minutes to complete.
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