This creamy asparagus risotto with mushrooms can also be made with ricotta or mascarpone instead of double cream and creme fraiche.
1 person made this
7 asparagus spears
1/2 onion, minced
6 button mushrooms, chopped coarsely
1 vegetable stock cube
2 tablespoons olive oil
170g Arborio rice
100ml white wine
50ml double cream
50ml crème fraîche
salt and pepper
50g grated Parmesan cheese
1 pinch saffron
Method Prep:15min › Cook:35min › Ready in:50min
Place asparagus on a cutting board. Cut of about 1cm from the bottom. If the stalks are thick and not freshly picked, peel spears with a peeling knife starting right below the tips and peeling downwards. Cut asparagus spears into 5cm pieces.
Bring 500ml water to the boil and add the stock cube. Stir to dissolve.
Bring enough water to the boil in a large saucepan to cover the asparagus pieces. Add asparagus pieces but not the heads. Cook till soft, about 8 minutes depending on thickness. Add the tips during the last 2 minutes, Drain and rinse under cold water so the asparagus retains is vibrant green colour.
Heat oil in the saucepan over medium heat and fry onion till softened and translucent, about 3 minutes. Add rice and stir till it turns glassy, about 2 minutes. Add the wine (careful, it will splash).
Add a ladle full of stock and stir till it gas been absorbed. Add another ladle, and so on, till the liquid has been used up, about 20 minutes total.
Add double cream and crème fraîche, salt and pepper and simmer for a further 10 minutes, stirring.
Add mushrooms, Parmesan and saffron and continue to stir. At the very end, stir in asparagus pieces. Reserve the tips for the decoration.
Lade risotto onto places and garnish with asparagus tips. Serve immediately.