Creamy mushroom risotto with asparagus

Yesterday, I had one of these days when you are thinking that time just flies and you have no idea where… I am so fed up with trains here! I am working around 40 minutes from our apartment, however yesterday the whole journey back home to see my little monkey took me around 2 hours! It is almost 2 years, since railways here started to make problems… To be honest, I do not understand why it cannot be fixed. Sometimes I am thinking that it is just like upset kid who did not get his toy…Β And when you are listening train crew, while waiting for your train, talking about “who is going to get sick, so trains can be cancelled due to the shortage of staff”… you are just getting more upset.

So when I finally got home, I played with my little monkey, we had a bath, sleeping time and then I could prepare dinner… I knew that my husband has to work until late, so nothing difficult for me to prepare. And I picked creamy mushroom risotto with asparagus which was ready in around 30 minutes πŸ™‚

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What do you need:

1 cup of riceΒ 

300 g mushroomsΒ 

300 g asparagus

1 vegetable stock

1 onion

4 garlic cloves

2 tbsp lactose free cream

handful of grated cheese (depends on your taste πŸ™‚ )

fresh basilΒ 

mixture of Italian herbs

parsley

salt and pepper

4 tbsp butter

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Take a pot for preparation of rice. Add 3 spoons of butter, chopped onion and crushed garlic cloves. Fry it until garlic starts nicely smell in your kitchen and add 1 cup of rice. Mix it properly so all pieces of rice are cover with fried mixture. Pour approximately 2 cups of water into the pot and add vegetable stock. Let it cook.

In the mean time, take a Wok pan and add 1 spoon of butter. Chop mushrooms and asparagus into small pieces and add them to heated up pan. Add mixture of Italian herbs, chopped parsley, pepper and bit of salt. Fry it until soft and add 2 spoons of lactose free cream. When the rice is ready, add it into the pan with vegetables and mix it properly. To finalize the risotto, add handful of cheese (I took lactose free cheese, however Mozzarella or Parmesan would be great) and stir it into the risotto. To finalize, add fresh basil leaves and you can serve.

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This dish is nothing special, however delicious, easy and enjoyable πŸ˜‰

Vero & little Canito

 

 

 

 

19 thoughts on “Creamy mushroom risotto with asparagus

  1. This looks like a warming satisfying meal at the end of a long day. And– sorry about the long long train ride Vero– it’s terrible to take so long when you just want to be home. Hope they keep on schedule this week! hugs from here!

    Liked by 1 person

    1. Thank you, Rhonda! That was plan – just something satisfying. I hope as well… However, after busy and crazy week – we are going to get a car. I used to have one before I moved to UK, however we sold it out as here is driving on different side than the rest of the Europe πŸ˜€ Big hug!!!!

      Like

      1. That’s exciting Vero! We lived in Spain for several years and everytime we traveled to England (ferry to Plymouth and points beyond) it was crazy changing to drive on the left side of the road!!) Good luck on your new adventure!! xox

        Liked by 1 person

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