Recipe of Anthony Bourdain Asparagus and Mushroom Risotto

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, asparagus and mushroom risotto. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Asparagus and Mushroom Risotto is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Asparagus and Mushroom Risotto is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have asparagus and mushroom risotto using 12 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Asparagus and Mushroom Risotto:

1. Get 2 tbsp Olive Oil
2. Prepare 3 tbsp Butter with 2 tbsp in frying pan and 1 tbsp added to risotto when cooked
3. Prepare 1 Red Onion
4. Get 150 g Asparagus cut into 3 pieces each
5. Get 150 g Button Chestnut Mushrooms thinly sliced
6. Get 100 g Courgettes thinly sliced
7. Prepare 150 g Arborio Rice
8. Get 500 ml water including vegetable stock
9. Prepare 2 tbsp lime juice
10. Prepare Handful fresh Parsley finely chopped
11. Get 20 g Parmesan Cheese grated
12. Get to taste Salt

Instructions to make Asparagus and Mushroom Risotto:

1. Place olive oil and 2 tbsp butter in pan following which add onions and mushrooms until softened, say 2 minutes. Add rice and stir in to coat with oil, butter and onions and mushrooms. Cook for 5 minutes and add asparagus and courgettes after 3 minutes.
2. Add contents of pan to inner bowl of rice cooker and then add water and stock. Set cooker to porridge cycle and will take 20 minutes to cook.
3. After 20 minutes stir the risotto, and add the remaining 1 tbsp of butter. Allow butter to melt then stir in lemon juice, parsley, cheese and salt to taste. Serve immediately.

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