How to Make Asparagus & Penny Bun Risotto

Welcome everyone! Today we’re making an Asparagus & Penny Bun Risotto. It’s one of my favorites, because it's so creamy and also super easy to make. Give it a try and let me know what you think!

Ingredients:

200g Arborio rice

100g Penny bun mushroom

250g Asparagus

50g Onion

5g Wild garlic (or 1 clove garlic)

50g Parmesan

50g Butter

50ml Olive oil

50ml Dry white wine

800ml Vegetable broth

Salt, white pepper and thyme for seasoning

A sprinkle of chives

Finely dice the onion in a food processor or grind it into a paste-like consistency, so it will cook easily and incorporate into the sauce without leaving onion bites. Prepare 800ml of hot vegetable broth in a pot (maintaining a 1:4 rice-to-liquid ratio). Prep the asparagus by removing and discarding the woody ends. Slice the stems diagonally and set the tips (flower part) aside. Slice and score the mushrooms and slice the wild garlic into thin ribbons (or finely chop the regular garlic).

Sauté the onion over medium heat with olive oil and half of the butter for a few minutes until soft. Season with a pinch of salt. Add the Arborio rice followed by the dry white wine. Stir for about a minute until the alcohol evaporates and the acidity aroma is gone. Add a few ladles of broth. Stir the rice constantly. This prevents it from sticking and ensures even cooking. Once the liquid becomes creamy and is mostly absorbed, add more broth. Repeat this process until all the broth is used. Note: If you prefer a more convenient "fast method," you can add all the broth at once and stir continuously until creamy, though the gradual method is more traditional and better in my opinion. The process should take about 14–16 minutes until the rice is al dente. Turn off the heat and top with the remaining room temperature butter and a generous amount of parmesan. Let it sit to melt.

Meanwhile in a separate pan, sauté the asparagus stems in olive oil and butter for a minute. Season with salt, pepper and a sprinkle of garlic, then gently fold them into the risotto. Next, sauté the asparagus buds with a bit of butter and seasoning. Finally, sauté the mushroom slices in olive oil and butter on each side until lightly caramelized. Season with salt, pepper, thyme and the remaining garlic.

Serve a portion of the risotto and decorate with the asparagus buds and caramelized mushroom slices. Finish with an extra grating of parmesan and a sprinkle of chives. Enjoy this beautiful and savory risotto!