ASPARAGUS, MUSHROOM & PECORINO RISOTTO

DELICIOUS VEGETARIAN RISOTTO TOPPED WITH PINE NUTS

INGREDIENTS

Asparagus, bunch

Arborio Rice

Garlic

Leek

Onion

Extra Virgin Olive Oil

Dry White Wine

Basil, fresh

Vegetable Broth

1 Lemon (zest)

METHOD

Prep Asparagus: Trim ends, separate tips, and blanch 1½ cups of middles (3–5 mins). Blend with reserved water, olive oil, and basil into a purée.

Cook Base: Sauté leeks, then add garlic, onion, and rice. Stir, then deglaze with white wine.

Make Risotto: Add hot broth gradually, stirring until creamy. Add asparagus tips with final broth.

Finish: Stir in asparagus purée, lemon juice, salt, pepper, and optional pecorino.

Sauté Mushrooms: Cook mushrooms with garlic, oil, and parsley until golden.

Serve: Top risotto with mushrooms.