Asparagus and Mushroom Risotto

Asparagus and Mushroom Risotto

Source : 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 ...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : June 12, 2026

Step:

  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.

Ingredients

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

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