Mushroom and Asparagus Risotto | Taralinga Estate
Serves 4 | Under 30 minutes | Vegetarian
Ingredients
1L chicken or vegetable stock
2 tbsp @taralinga.estate’s extra virgin olive oil
400g mixed mushrooms, sliced
3 sprigs fresh thyme
Salt and pepper, to taste
1 leek, finely chopped
2 garlic cloves, finely chopped
400g Arborio rice
2 bunches asparagus, cut into thirds
Juice of ½ lemon
3 tbsp grated pecorino or parmesan
Method
- Bring the stock to a simmer in a small saucepan over low heat. Add the olive oil to a frypan over medium heat.
- Add the mushrooms and thyme and cook, stirring occasionally, for 6-8 minutes, or until browned and softened. Season with a pinch of salt and pepper. Add the leek and garlic. Cook, stirring occasionally, for another 5 minutes. Taste and adjust seasoning if needed.
- Add the rice and cook for 2 minutes, stirring frequently, until the grains are translucent.
- Gradually add a ladleful of stock to the rice, stirring constantly. Allow the rice to absorb the liquid before adding more. Continue for 6-8 minutes, or until you have used approximately half the stock.
- Add the asparagus and continue stirring and adding the stock until the rice is cooked and the risotto is creamy, approximately another 10-15 minutes.
- Once cooked, remove from the heat and stir in the grated cheese and lemon juice. Serve with a drizzle of olive oil and another grating of cheese.
