Recipe:MAC Risotto

If you have been following this blog, you would know that I only started cooking very recently, that is end of last year. So, here  is my another first attempt in making another Italian dish, risotto it is.

After some homework done, I decided to take on mushrooms, asparagus and courgette into this dish.

Ingredients (Serve 4)

  • 1/2 courgette (grated and set aside)
  • 1 box of fresh mushrooms (sliced and set aside)
  • 3 pieces of dried Porcini (optional; soaked in hot water then drain)
  • 1 white onion (sliced and set aside)
  • 1 bunch of asparagus
  • 1 clove of chopped garlic
  • 1 chopped shallot
  • 2 splashes of white wine
  • Parmesan shavings
  • 350 g of risotto (~85g per person)
  • 1 1/2 cups of chicken stock


  1. Have all the ingredients cleaned and prepared in the above list of ingredients.
  2. Heat up a deep pot with 2 big lugs of olive oil followed by a knob of butter to melt until it froths.
  3. Add in onion to soften briefly, then shallots and garlic together.
  4. When they release aroma, stir in half of the grated courgette to soften with a lid on.
  5. Followed by mushrooms until their liquid is released.
  6. Splash some white wine over the mushrooms to be reduced for 1 minute or so.
  7. Add in risotto, make sure it is mixed in evenly with the existing ingredients in the pot.
  8. While stirring, add in a ladle of chicken stock.
  9. Once the stock liquid is dried up, replenish with another ladle. Repeat step 9 until the stock pot is used up.
  10. Meanwhile, cut up the asparagus in about 4 cm length. Blanch or steam the asparagus for 3 mins or until tender. Set aside.
  11. Check if the risotto is al dente and creamy.
  12. When it’s done, stir in cooked asparagus and sprinkle Parmesan shavings to finish off upon serving.


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