Rated 5 out of 5

Creamy Mushroom and Asparagus Risotto

What makes this recipe special is the rice which this delightful dish is cooked with. A special variety of Philippine Heirloom Rice called Tinawon Fancy, renders texture and a distinct earthy undertone to its flavor.
A chef friend recommends pairing this with a good chardonnay, but for now, a Pinoy Noir will suffice, whatever! Winter is a good time to warm up our home, and I find that cooking special holiday dinners is one of the best ways to overcome the winter blues. Want some?

INGREDIENTS:

  • Olive oil spray
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup of asparagus, cut into ½ inch pieces
  • 1 cup of assorted mushrooms, chopped
  • 2 (8-oz) packages Philippine Heirloom Rice (TinawonFancy)
  • 1/4 cup white cooking wine
  • ½ cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper

INSTRUCTIONS:

  • Coat a medium nonstick saucepan with olive oil spray. Add onions and place over medium heat to sauté until tender.
  • Add garlic, asparagus, and mushrooms and sauté until the mushrooms and asparagus are tender. About 5 minutes.
  • Place rice into a strainer and rinse thoroughly with water. Add rice to the pan and stir.
  • Add wine and stir until liquid is absorbed, about 5 minutes.
  • Reduce heat to medium-low. Stir in milk,  and Parmesan cheese. Continue stirring and allow mixture to simmer until becomes thick and creamy.
  • Remove from heat, season with salt and pepper, to taste. Serve warm.

BLOG POSTS:

SHARE