What are the main ingredients in Asparagus & Shimeji Mushroom Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter

What is the nutritional information of Asparagus & Shimeji Mushroom Risotto?

Calories: 634, Carbs: 89 grams, Fat: grams, Protein: 19.8 grams, Sugar: 8 grams, Salt: 1197 grams

How do I prepare Asparagus & Shimeji Mushroom Risotto?

SNAP THE ASPARAGUS: Break the thicker, hard ends off of the asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside. GOLDEN HAZELS: Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GREEN PURÉE: Place a pan over medium heat with a drizzle of oil. When hot, fry the asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 100ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside. READY THE RISOTTO: Boil the kettle. Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, the blended asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick. YUMMY MUSHIES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside. SERVICE, PLEASE!: Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!

What should be prepared from my kitchen to make Asparagus & Shimeji Mushroom Risotto?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Butter

Asparagus & Shimeji Mushroom Risotto

This super tasty recipe is one of those dishes that makes the effort of preparing risotto so very worth it. Made with charred asparagus & fresh basil purée, and crowned with pan-fried shimeji mushrooms. Together with toasted hazelnuts, Italian-style hard cheese, this meatless main makes a delicious meal that your guests will love.

Asparagus & Shimeji Mushroom Risotto

with Italian-style hard cheese & hazelnuts

Hands on Time: 35 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Asparagus
Creme Fraiche
Fresh Basil
Garlic Clove
Garlic Cloves
Hazelnuts
Italian-style Hard Cheese
Lemon Juice
Onion
Onions
Risotto Rice
Shimeji Mushrooms
Vegetable Stock
White Wine

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Butter

Photo of Asparagus & Shimeji Mushroom Risotto

Serves 1

SNAP THE ASPARAGUS
Break the thicker, hard ends off of the asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
GOLDEN HAZELS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN PURÉE
Place a pan over medium heat with a drizzle of oil. When hot, fry the asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 50ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the stock with 600ml of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 1-2 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, the blended asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
YUMMY MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SERVICE, PLEASE!
Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!

Asparagus - 100g
Hazelnuts - 5g
Fresh Basil - 3g
Vegetable Stock - 5ml
Onion - 1
Garlic Clove - 1
Risotto Rice - 100ml
White Wine - 10ml
Italian-style Hard Cheese - 20g
Crème Fraîche - 30ml
Lemon Juice - 15ml
Shimeji Mushrooms - 65g

Download the Recipe

Serves 2

SNAP THE ASPARAGUS
Break the thicker, hard ends off of the asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
GOLDEN HAZELS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN PURÉE
Place a pan over medium heat with a drizzle of oil. When hot, fry the asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 100ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1.2L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 20-25 minutes. Remove from the heat and stir through the grated cheese, the blended asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
YUMMY MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 5-6 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SERVICE, PLEASE!
Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!

Asparagus - 200g
Hazelnuts - 10g
Fresh Basil - 5g
Vegetable Stock - 10ml
Onion - 1
Garlic Clove - 1
Risotto Rice - 200ml
White Wine - 20ml
Italian-style Hard Cheese - 40g
Crème Fraîche - 60ml
Lemon Juice - 30ml
Shimeji Mushrooms - 125g

Download the Recipe

Serves 3

SNAP THE ASPARAGUS
Break the thicker, hard ends off of the asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
GOLDEN HAZELS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN PURÉE
Place a pan over medium heat with a drizzle of oil. When hot, fry the asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 150ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the stock with 1.8L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 2-3 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through the grated cheese, the blended asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
YUMMY MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SERVICE, PLEASE!
Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!

Asparagus - 300g
Hazelnuts - 15g
Fresh Basil - 8g
Vegetable Stock - 15ml
Onions - 2
Garlic Cloves - 2
Risotto Rice - 300ml
White Wine - 30ml
Italian-style Hard Cheese - 60g
Crème Fraîche - 90ml
Lemon Juice - 45ml
Shimeji Mushrooms - 190g

Download the Recipe

Serves 4

SNAP THE ASPARAGUS
Break the thicker, hard ends off of the asparagus and discard. Cut off the soft tips and keep to one side. Cut the remaining stalks into bite-sized pieces and set aside.
GOLDEN HAZELS
Place the chopped hazelnuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
GREEN PURÉE
Place a pan over medium heat with a drizzle of oil. When hot, fry the asparagus stalk pieces until charred, 3-4 minutes per side. Remove from the pan and place into a blender with ½ the torn basil, 200ml of water, seasoning, and a drizzle of oil. Pulse until smooth and creamy. Set aside.
READY THE RISOTTO
Boil the kettle. Dilute the stock with 2.4L of boiling water. Place a pot for the risotto over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic and the risotto rice. Fry until fragrant, 1-2 minutes (shifting constantly). Add the wine and simmer until reduced, 3-4 minutes. Add a ladleful of the stock and allow it to be absorbed by gently simmering (stirring often). Only add the next ladle of stock when the previous one has been fully absorbed. Repeat this process until the rice is cooked al dente, 25-30 minutes. Remove from the heat and stir through the grated cheese, the blended asparagus purée, the crème fraîche, the asparagus tips, the lemon juice, a generous knob of butter, and seasoning. Loosen with a splash of warm water if too thick.
YUMMY MUSHIES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the trimmed mushrooms until golden, 6-7 minutes (shifting occasionally). Remove from the pan, season, and set aside.
SERVICE, PLEASE!
Plate up a generous portion of the emerald risotto and top with the golden mushrooms. Scatter with the toasted nuts and garnish with the remaining basil, cheese ribbons. Wow, Chef!