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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over low heat and keep it warm throughout the cooking process.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 3-4 minutes.
- 3
Cook the Rice
Add the Arborio rice to the skillet. Stir for about 2 minutes until the rice is well-coated and slightly toasted.
- 4
Add Broth Gradually
Pour in 1 cup of warm vegetable broth. Stir frequently until the liquid is absorbed. Continue adding the broth, one cup at a time, allowing the rice to absorb the liquid before adding more. This process should take about 18-20 minutes.
- 5
Incorporate Asparagus and Mushrooms
When you have about 5 minutes left in the cooking time, add the asparagus and mushrooms to the rice mixture. Stir well to combine.
- 6
Finish the Risotto
Once the rice is creamy and al dente, remove it from the heat. Stir in the remaining tablespoon of butter, grated Parmesan cheese, and truffle oil. Season with salt and freshly ground black pepper to taste.
- 7
Serve
Serve the risotto warm, garnished with additional Parmesan and a drizzle of truffle oil if desired.
