Mushroom Risotto with Asparagus, Basil and Parmesan

Mushroom Risotto with Asparagus, Basil and Parmesan

Preparation time: 10 min
Cooking time: 20 min
Serves 6



  • 1 ½ cup of Arborio rice
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 5 cups chicken broth (organic)
  • 1 ½ cup dried porcini mushrooms
  • Salt and pepper
  • 3 leaves of fresh basil
  • 1 tablespoon of butter
  • ¼ cup of fresly grated parmesan cheese
  • 1 tablespoon of extra virgin olive oil
  • Bunch of asparagus


Rinse ricewith coldwater to removeexcess starch.
Rehydrate porcini mushrooms by dipping them in a bowl of warm water for 10 min.
Pour olive oil in a CRISTEL® saucepan and place on medium heat. Sauté onion and garlic.
Add rehydrated mushrooms and asparagus.
Season with salt and pepper.
Pour half of the chicken broth. Stir well.
Addrice andsecond half ofchicken broth in the saucepan. Stir well.
Cook over medium heat until the rice is cooked for about 20 minutes.
Add cut in a chiffonade basil leaves and grated parmesan cheese.

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