Introduction: Homegrown Mushroom and Asparagus Risotto
There is something about growing your own mushrooms at home that makes them taste just - WOW! Maybe it's that you are caring for them from "birth", or maybe that they're not covered in unknown dirt. I have no idea, but I am addicted to growing my own... and then chopping them into bits to eat!
Here, I've grown some oyster mushrooms to add to a luscious risotto. The wonderful texture of the oyster mushroom mimics a tender chicken, and tastes absolutely fabulous. The asparagus gives it a nice non-overpowering crunch, and the lemon zest gives it zing. Risotto dishes may seem daunting, but I find they are easier to perfect than a pot of rice. They key is to keep an eye on it, stir often, and taste taste taste! I hope you try out this dish (and use your own mushrooms)!
Step 1: Gather Your Materials
- 6 cups vegetable broth
- 1 cup white wine
- 2 Tbsp unsalted butter
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 cups Arborio rice
- 1 1/2 cups mushrooms, coarsely chopped
- 1 1/2 cups asparagus, chopped
- 1/2 cup grated Parmesan cheese
- 2 tsp fresh lemon zest
- When we add the veggie broth and wine together to make 7 cups, you might not use it all. You will be eyeballing and testing the rice as it cooks.
- Not all Parmesan cheeses are the same. Some are super salty! Don't go adding salt like a maniac until you taste taste taste! :)
Step 2: Homegrown Mushroom Info
Here is a grow-at-home mushroom kit that I have used several times as a mushroom farming beginner and LOVED:
Basically, you rip it open and spritz water on this block of spores. They start appearing in mushroom form in a few days, and full grown in under 2 weeks.
50°F to 75°F is a good temperature range for the mushrooms to live in. I have grown mine year-round in Los Angeles with no issues.
PRO SHOPPERS TIP: You can get these at-home grow kits at discounter stores like TJ Maxx, Marshall's or Ross for a fraction of the price :o
Step 3: Onions + Garlic
Add the butter to a large pan over medium heat. Cook the onions and garlic, stirring often, until translucent. This will take about 5 minutes.
Step 4: Hello, Rice
Add the rice to the onions and garlic. Cook for about 5 minutes, stirring, until the grains are a bit toasty. This gives it a lovely nutty flavour.
Step 5: Hello, Liquids!
Mix together the veggie broth and wine. Pour about 1/3 of the mixture into the rice, but just enough that it covers the rice. Bring to a boil, then lower to a simmer. You will stir this frequently while you start the cook-down of the mushrooms and asparagus.
Step 6: It's Mushroom Asparagus Time!
Now, in a separate pan right next door, add a smidge of butter or oil and place over medium-low heat. Cook mushrooms and asparagus, stirring often.
Step 7: 2 Pans, 1 (wo)man
This is where you really must be very attentive to both pans. Add liquid portion 2 of 3 to the rice. Again, just enough that it covers the rice. Keep stirring. At this point, if you take a bite, it will be half-cooked
Continue stirring the mushrooms and asparagus, too. When browned on the edges, shut off the heat.
Add liquid portion 3 of 3 to the rice (yeah, just until covered, you got it!) and stir. It should take about 35-ish minutes for all of the liquid to be absorbed, start to finish.
Step 8: Say Cheese!
Dump the mushrooms and asparagus into the rice and stir. Add the cheese and stir. It's starting to look and smell like nom-nom heaven!
Step 9: Zestyyy!
Add the lemon zest. Sprinkle in salt and pepper to your taste. Serve immediately. Sign some autographs. Believe me, people will LOVE this dish :D
Participated in the
Meat Free Meal Challenge