Mary Berry Mushroom And Asparagus Risotto

Mary Berry’s Mushroom and Asparagus Risotto is made with risotto rice, white wine, asparagus spears, mushrooms, Parmesan cheese, chives, and butter. This delicious risotto recipe creates a hearty dinner that takes about 30 minutes to prepare and can serve up to 4 people.

This Mushroom and Asparagus Risotto Recipe Is From Quick Cooking Cookbook by Mary Berry

Mary Berry Mushroom And Asparagus Risotto Ingredients:

• 1 tbsp / 15 ml oil
• 1 large onion, chopped
• 1 large clove garlic, crushed
• 275g / 10oz risotto rice
• 100ml / 3½fl oz white wine
• 150g / 5oz asparagus spears, stalks sliced into rounds and tips reserved
• 800ml / 1 pint 7fl oz hot chicken or vegetable stock
• 350g / 12oz mixed button and chestnut mushrooms, sliced
• 75g / 3oz Parmesan cheese, grated
• 1 bunch chives, snipped
• A large knob butter
• Salt and pepper to taste

How To Make Mary Berry Mushroom And Asparagus Risotto?

1. Sauté the Aromatics: Heat the oil in a wide-based shallow saucepan over medium-high heat. Add the chopped onion and crushed garlic, frying until they become soft and translucent.
2. Add the Rice: Stir in the risotto rice, ensuring that every grain is coated in the oil and onion mixture.
3. Deglaze with Wine: Pour in the white wine, allowing it to boil for a few minutes until almost fully evaporated.
4. Cook the Risotto: Add the sliced asparagus stalks. Begin adding the hot stock a ladleful at a time, stirring constantly. Ensure that each ladleful is fully absorbed before adding the next. Continue this process for about 20 minutes until the rice is just tender.
5. Add Mushrooms and Asparagus Tips: Stir in the sliced mushrooms and reserved asparagus tips, cooking for an additional 3 minutes until they are softened and well combined with the rice.
6. Finish the Dish: Remove the pan from heat. Stir in the grated Parmesan, snipped chives, and butter. Season to taste with salt and pepper, then cover the pan and let the risotto stand for 2 minutes.
7. Serve: After resting, give the risotto a final stir and serve hot. Enjoy this comforting and creamy dish!

Recipe Tips:

• Use Warm Stock: Keep your stock warm before adding it to the rice. This helps the rice cook evenly.
• Stir Constantly: Stir the risotto often to make it cook evenly and get creamy.
• Add Stock Slowly: Pour in the stock one ladle at a time, letting the rice absorb it fully before adding more. This makes the risotto creamy.
• Add Asparagus Tips Last: Add the asparagus tips near the end to keep them tender and green.
• Let It Rest: Let the risotto sit for a couple of minutes after cooking to make the flavors blend nicely.

What To Serve With Mushroom And Asparagus Risotto?

This creamy risotto pairs well with garlic bread, a fresh green salad, roasted vegetables, or grilled chicken. It also can be served alongside steamed asparagus, sautéed spinach, a light tomato salad, or pan-seared fish for a full and delicious dinner.

How To Store Leftovers?

• Refrigerate: First, let the leftover risotto cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: After the risotto cools to room temperature, place it in a freezer-safe container. Freeze for up to 2 months. To thaw, move it to the fridge overnight before reheating.

How To Reheat Leftovers?

• In The Oven: Preheat to 180°C (350°F). Place risotto in a dish, add a little water or stock, cover with foil, and heat for 15 minutes.
• In The Microwave: Put risotto in a microwave-safe bowl, add a splash of water or stock, cover, and heat on medium for 2 minutes.
• On The Stove: Heat in a pan over medium-low, adding water or stock while stirring until warm.

Mary Berry Mushroom And Asparagus Risotto Nutrition Facts

Serving Size: 1 serving

• Calories: 447
• Total Fat: 11.3g
• Saturated Fat: 2.9g
• Cholesterol: Not specified
• Sodium: 0.5g
• Potassium: Not specified
• Total Carbohydrate: 67.4g
• Dietary Fiber: 4.9g
• Sugars: 5.7g
• Protein: 18.1g

Try More Mary Berry Recipe:

• Mary Berry Seafood Risotto
• Mary Berry Smoked Haddock Risotto
• Mary Berry Pork Stroganoff
• Mary Berry Persian Rice
• Mary Berry Paella