Mary Berry Mushroom and Asparagus Risotto

Mary Berry Mushroom and Asparagus Risotto is a creamy and savory Italian dish made with arborio rice, mushrooms, and asparagus. It’s slow-cooked and stirred until the rice is tender and perfectly cooked, with the added flavors of onion, white wine, Parmesan cheese, and vegetable broth. It’s a delicious and comforting meal that’s perfect for any occasion.

Why people also love Mary Berry Mushroom and Asparagus Risotto

People love the Mary Berry Mushroom and Asparagus Risotto for its rich and creamy texture, savory flavors, and hearty ingredients. The combination of earthy mushrooms, fresh asparagus, and fragrant arborio rice creates a delicious and satisfying dish that’s perfect for any occasion. Plus, the addition of Parmesan cheese and white wine adds depth and complexity to the overall flavor profile, making it a crowd-pleaser for any dinner party or family gathering.

Ingredients:

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 225g mushrooms, sliced
• 350g risotto rice (e.g., Arborio or Carnaroli)
• 150ml white wine
• 1.2 litres vegetable stock
• Around 12 asparagus spears, cut into short lengths
• 50g butter
• 75g Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Sauté Aromatics:
   • First of all,In a large saucepan, heat a little oil over medium heat.
   • After this,Sauté the chopped onion and garlic until softened and fragrant.
2. Cook Mushrooms:
   • Add sliced mushrooms and cook for 5 minutes until tender and juices are released.
3. Add Rice:
   • Stir in the risotto rice and cook for 1 minute, stirring constantly.
4. Incorporate Wine:
   • Add the white wine and simmer until it is absorbed by the rice.
5. Add Stock:
   • Gradually add vegetable stock, one ladleful at a time, stirring constantly until each addition is absorbed.
6. Cook Rice:
   • Continue cooking for 15-20 minutes, or until the rice is tender and creamy.
7. Blanch Asparagus:
   • In a separate pan, boil water and blanch the asparagus for 2-3 minutes until tender but still firm.
   • Drain and set aside.
8. Finish Risotto:
   • Stir the blanched asparagus into the cooked risotto along with butter and Parmesan cheese.
   • Season with salt and pepper to taste.

Quick Facts

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Difficulty: Intermediate
• Yield: Serves 4

Serving Suggestions:
The risotto can be served as a main dish or as a side dish with roasted chicken or grilled fish. You may also garnish with additional Parmesan cheese and freshly chopped herbs like parsley or basil.

Expert Tips & Tricks:

• Add the vegetable stock gradually, stirring constantly to help the rice release its starch and create the creamy texture.
• To achieve al dente risotto, taste frequently towards the end of the cooking process.
• Leftover risotto can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Information:
Per Serving (based on 4 servings)
Calories: 445
Fat: 14g
Saturated Fat: 8g
Cholesterol: 38mg
Sodium: 917mg
Carbohydrates: 60g
Fiber: 4g
Sugar: 5g
Protein: 13g

Presentation:
To present the Mushroom and Asparagus Risotto, you can place it in a serving dish or individual bowls and top with extra grated Parmesan cheese and chopped herbs. The addition of steamed asparagus tips on top of the risotto can also add visual appeal and an additional texture to the dish.

Variations and substitutions for the Mary Berry Mushroom and Asparagus Risotto recipe:

Variations:

1. Mushroom Variety:
   • Experiment with different mushrooms such as shiitake, portobello, or chanterelle for a unique flavor profile.
2. Tomato Addition:
   • Incorporate roasted cherry tomatoes or diced sun-dried tomatoes for an extra burst of taste.
3. Greens Boost:
   • Add a handful of fresh spinach or kale towards the end of cooking to increase nutritional value.

Substitutions:

1. Stock Choice:
   • For a richer flavor, substitute chicken stock for vegetable stock.
2. Wine Alternative:
   • Swap the white wine for vermouth or chicken broth for a non-alcoholic option.
3. Asparagus Replacement:
   • If asparagus isn’t available, substitute it with peas, green beans, broccoli, or any other preferred green vegetable.
4. Vegan Adaptation:
   • For a vegan version, omit the butter and Parmesan cheese, replacing them with plant-based alternatives such as vegan butter or olive oil, and nutritional yeast for a cheesy flavor.

Recommendations and notices:

Recommendations:

1. Stir Constantly:
   • Keep stirring the risotto continuously to prevent it from sticking to the pan or burning.
2. Choose the Right Rice:
   • Use Arborio rice, which is an Italian short-grain rice, to achieve a creamy texture in your risotto.
3. Serve Immediately:
   • Serve the risotto hot right after cooking for the best flavor and texture.

Notices:

1. Cooking Time Variability:
   • Be aware that cooking times may vary based on your stove or range, so monitor the risotto as it cooks.
2. Adjust Consistency:
   • If the risotto appears too dry, add a little extra stock or water until you reach your desired consistency.
3. Storage for Leftovers:
   • Store any leftover risotto in an airtight container in the refrigerator for up to approximately 3 days.

Conclusion

And there you have it – a delicious and hearty Mary Berry Mushroom and Asparagus Risotto that’s perfect for any occasion! This dish is sure to please with its creamy texture, savory flavors, and comforting ingredients. So why not give it a try and impress your guests or family with this delicious recipe from Mary Berry?

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