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The following article was published in our article directory on July 30, 2014.
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Food and Wine with LeVinRouge Vegetarian Risotto

Article Category: Food and Drinks

Author Name: Julien Morelle

Asparagus and Mushroom Risotto

The final in the series released on the LeVinRouge YouTube Cooking Channel, this Asparagus and Mushroom Risotto is to die for. It requires longer to prepare than the majority of recipes in our selection of food demonstrations at LeVinRouge, but it truly is worth the work. This feels both light and comforting at the same time. The rice gives the meal a wholesome taste but the crunch of the asparagus and peas cause it to feel rather like a summer dish. This is a dish that will definitely please all tastes. Impress guests, or serve as a wonderful family dinner on the weekend when you have a little more time to put the work in.

Pair this with the sublime Terrazas de los Andes, Reserva Cabernet Sauvignon 2011

Preparation Time: 2-3 hours
Cooking Time: 40 mins
Ingredients (Serves 4):
Broth:
1 Red Onion, 1 Carrot, Vegetable Stock, Salt, Pepper, Thyme, Rosemary.
Risotto:
250g Arborio Rice, 1 Glass of Olive Oil, 200g Parmesan,12 Asparagus Stalks, 100g Peas, 8 Small Button Mushrooms (thinly sliced), ½ Red Onion (finely chopped),1 Glass of White Wine

Method:
Making the Broth:

Boil a large pot of water. Chop one whole onion and one carrot into quarters and add to the water. Add salt, pepper, thyme, rosemary and some vegetable stock. Slow boil on a low - moderate gas for about 2 - 2 ½ hours, adding water and stirring periodically.

Risotto Soup:

Split the Asparagus stalk and chop the back of the stalks into 1" pieces. Add to a small pot of boiling water with half of the peas and half of the chopped red onion. Cook for roughly 10 minutes on a high heat. Following that add to a blender and blend until it forms a heavy liquid. Return to the pot and leave to sit.

Rice

Into a large pot on high gas, pour half of the glass of olive oil and when the oil is hot, add the onions and rice. Stir continually up until the rice becomes transparent from cooking. At this point, add the entire glass of white wine and continue to cook until it reduces.
Next, add enough ladels of the broth to the rice until the rice is covered. Boil until it reduces and repeat this two more times. After reducing 3 times, right before the rice is cooked al dente, reduce the gas, and add 2/3 of the peas and asparagus soup to the rice. In addition, add the remaining peas and the asparagus heads. Lastly, when the soup is reduced, it's time to add the finely sliced mushrooms, mix everything together and turn off the gas completely.
Right after taking the pot off the gas, add the remainder of the olive oil to the rice, add 2/3 of the parmesan and mix.

Serve and sprinkle with parmesan to flavor.
Enjoy!

Keywords: wine aerator, how to, food and wine, red wine, wine aerator set, risotto, pizza, homemade pasta, diy, healthy

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