Here’s a suggestion to inspire you when your vegetables arrive:
The creamy texture of a delicious risotto, enhanced by the crunch of asparagus from #osfrescosdoHorto, the unique flavour of Marron mushrooms and the freshness of white wine, brings an irresistible dish to the table that everyone will love! We’re sharing the recipe so you can shine at your next dinner at home.
Ingredients
- 1 onion;
- 1 garlic clove;
- 100 ml olive oil;
- 100 ml white wine;
- 250 g risotto rice;
- Vegetable stock (use the vegetables as a soup base)
- 1 bunch of asparagus (320 g);
- 350 g fresh Marron mushrooms;
- 1 L water (to blanch the asparagus);
- Salt, to taste;
- Pepper, to taste;
- Grated Parmesan cheese, to taste.
Instructions
- Start by boiling 1 litre of water. With the water boiling, blanch the asparagus for about 6 to 7 minutes.
- Drain the asparagus and set the water aside.
- Sauté the chopped onion and garlic in olive oil.
- Add the rice and let it fry a little.
- Deglaze the rice with the white wine.
- Add the vegetable stock and a little of the asparagus blanching water.
- Slice the mushrooms and add them to the rice.
- Season with salt and pepper to taste.
- Add the asparagus water little by little.
- Cut the asparagus into pieces, keeping the tips.
- Add the chopped asparagus to the rice and let it cook over low heat.
- Whenever needed, add a little more of the asparagus water.
- Serve the rice topped with the asparagus tips and sprinkle with Parmesan to taste.
Bon appétit!
