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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Add the dried porcini mushrooms to the broth and let them soak for about 15 minutes until softened. Remove the mushrooms, chop them, and set aside, reserving the broth.
- 2
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 3-4 minutes until translucent. Stir in the diced carrots and cook for another 2-3 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir to coat the grains with oil. Cook for about 2 minutes until the rice is slightly translucent. Begin adding the simmering broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more.
- 4
Add Asparagus and Mushrooms
After about 10 minutes of cooking the rice, stir in the chopped porcini mushrooms and asparagus. Continue adding broth and stirring until the rice is creamy and al dente, about 18-20 minutes total.
- 5
Finish the Risotto
Once the rice is cooked, stir in the grated Parmesan cheese and heavy cream. Season with salt and black pepper to taste. Remove from heat and let it sit for a couple of minutes before serving.
