The Perfect Spring Risotto Recipe with Seasonal Produce
Now that we have extensively talked about the March produce, it’s time to use up this spring produce and cook up something special! Personally, I love the spring platter of fruits and vegetables, and it inspires me to come up with new recipes. So whether it’s plant-based Italian or French cuisine, I’m always on my toes experimenting! And today, I’ll be sharing one of my spring favorite recipes – Truffle Asparagus Mushroom Risotto.
This recipe is an easy Italian dinner and it’s super healthy. Starring two of March’s Produce gems – Asparagus and Mushrooms. Before we begin with the recipe of this seasonal risotto, let’s have a look at why I have chosen these two ingredients as the star elements of this dish:
Full of fiber and folate, asparagus is also loaded with a range of other vitamins and minerals. It is delicious and easy to incorporate into your diet. You can grill, bake, steam, roast, or saute, and asparagus will taste heavenly!
Low on calories and high on fiber, asparagus also helps in weight loss. Rich in vitamins A, C, and K, asparagus contributes to maintaining the health of your bones and improves blood flow in the body.
A powerhouse of antioxidants, it helps counter the harmful effects of free radicals and oxidative stress. Asparagus has loads of vitamin E, providing excellent nutrition to your skin as well as hair. The high fiber content also helps maintain the health of your gut while improving the process of digestion.
I cannot stop talking about how amazing mushrooms are – they taste delicious, are super healthy, and count as the perfect substitute for meat in many plant-based recipes. Along with a beautiful texture and taste, mushrooms also offer a whole range of health benefits.
These low-calorie foods are packed with a nutritional punch. They are full of zinc, which is vital to boost the immune system and promote healthy growth among infants and children.
With high potassium content, mushrooms help reduce the negative impact of excess sodium in your body. Thanks to this, the blood pressure levels in our bodies are also under check. Mushrooms also feature anti-inflammatory compounds, which help boost the efficiency of the immune system. Low on fiber, mushrooms are also a great pick, especially for those on a weight-loss journey.
Rich sources of essential minerals such as selenium, thiamin, copper and magnesium, mushrooms also may help mitigate the risk of developing serious health issues such as Alzheimer’s, heart ailments, diabetes, and cancer.
Now that we’re well-versed with the nutritional components of asparagus and mushrooms let’s head on to the recipe! If you’re craving some authentic Italian food, this recipe is what you need to try right away. It’s so appetizing that I’m sure you can’t resist but try it out immediately! Let’s get started!
- 1 tbsp extra-virgin olive oil (EVOO) divided in two
- 2 cups mushrooms of your choice rinse and finely chopped
- 2 cups asparagus cleaned and finely chopped
- 1 tsp black pepper
- 1 tbsp nutritional yeast
- 1/4 cup white cooking wine
- 1 1/2 cup round brown rice
- 1 shallot thinly sliced
- 3 cups vegetable stock heated
- 1 tbsp truffle extra-virgin olive oil
- Heat a medium skillet over medium heat, when warm add half of the EVOO, and cook mushrooms and asparagus over medium-high heat. Once they are aromatic , still crunchy and slightly caramelized, remove from heat and reserve.
- Heat a big skillet over medium heat, once heated add the rest of the EVOO and the diced shallot and cook over medium heat for 1-2 minutes, or until aromatic.
- Stir in the dry brown arborio rice, coating with the olive oil and shallot. After about 2 minutes, when the rice has taken on a pale, golden color, pour in the white wine, stirring constantly until fully absorbed.
- Add 1/2 cup of broth to the rice and stir until absorbed. Continue adding broth) 1/2 cup at a time, stirring constantly until liquid is absorbed into rice and it becomes tender. this can take around 20 to 30 minutes,
- When almost done add the black pepper, nutritional yeast and cooked veggies. Let it cook for a couple more minutes.
- Once risotto is tender, remove from heat and a drizzle of truffle oil. and let it sit for 2 more minutes before serving. Enjoy hot!