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Mushroom & Asparagus Risotto Dinner for Two

Mushroom & Asparagus Risotto Dinner for Two

Prep time: 15-20 minutes

If you’ve tried your hand at making risotto before, then you know how much of a labor of love it is. Stirring constantly to develop the starchy, creamy consistency from the rice is an art form. And wowza, does your arm get tired in the process! 

Well, well, well, we are overjoyed to share that this WECO version should be quite a bit easier! We’ve prepped the rice for you so that you won’t be standing at your stove for ages tonight. We know you’re busy and have lots to do. What’s better than a nice big bowl of fancy, cheesy rice? Let’s think…. Hmmmmm…. nothing! 

In your bag

  • Arborio rice
  • Vegetable stock
  • Mushroom puree & mascarpone cheese sauce
  • Mushrooms & asparagus
  • Truffle Parm crumble

At home

  • Small saucepan & large spoon

The Rice, Veggies, Sauce & Stock 

  1. Pour all of your rice and half of your vegetable stock into your saucepan. Heat on medium, stirring constantly, until the liquid starts to bubble.
  2. Add the mushroom & mascarpone sauce into the pan with your rice and stir to distribute evenly. Once everything is combined nicely, scoop in your mushrooms & asparagus and give it a mix.
  3. How’s everything looking? A little thick? No prob. Add a few spoonfuls of your leftover stock into the risotto and stir!
  4. Repeat step 3 with as much of your leftover stock as you want until your risotto is at the desired texture. It should be thick, but still spread a bit when you spoon it into your bowl.

We think a shallow bowl works best for serving. Top 

your risotto with a sprinkling of your truffle Parm crumble and enjoy :)

That’s it! #Dinnersolved, dinner served.
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