Hamdi Saidani This Cheat’s Mushroom & Asparagus Risotto Bowl is a quick and creamy recipe, which uses a pre-cooked mushroom grain pouch and fresh asparagus. It’s the perfect 10-minute meal, ready in a flash.
Cheat’s Mushroom & Asparagus Risotto Bowl Ingredients
- 160g asparagus
- olive oil
- 1 x 250g pouch of pre-cooked mushroom grains/risotto
- 15g unsalted butter
- 30g Parmesan cheese (or your favourite vegetarian alternative)
- ½ a lemon
- 1 large handful of rocket
How To Make Cheat’s Mushroom & Asparagus Risotto Bowl
- Prep the Asparagus: Snap off and discard the woody ends of the asparagus spears. Finely slice the stalks, keeping the tender tips separate.
- Sauté the Asparagus Stalks: Place a large non-stick frying pan on a medium heat with 1 tablespoon of olive oil. Add the sliced asparagus stalks and cook for 2 minutes.
- Simmer the Risotto: Add the pouch of mushroom grains to the pan along with 200ml of boiling water. Bring to a simmer and cook for 2 minutes.
- Finish Cooking: Add the reserved asparagus tips to the pan and cook for another 3 minutes, or until the grains look creamy and the asparagus is just tender.
- Add Butter and Cheese: Remove the pan from the heat. Dot in the butter and finely grate in half of the Parmesan cheese, stirring until melted and creamy.
- Serve: Divide the risotto between two bowls. Grate the lemon zest over the top. In a small bowl, toss the rocket with the juice from the lemon half and a pinch of salt and pepper. Pile the dressed rocket on top of the risotto and finish with a grating of the remaining Parmesan.
Recipe Tips
- What are pre-cooked grain pouches? These are the “cheat” for this recipe. They are pouches of grains (like risotto, quinoa, or barley) that are already cooked and often seasoned. You can find them in the rice and pasta aisle of most supermarkets. They turn a 30-minute risotto into a 10-minute meal.
- How do I know when the asparagus is perfectly cooked? You’re looking for a “tender-crisp” texture. It should be tender enough to easily pierce with a fork but still have a slight bite and a vibrant green color.
- Can I use a different green? If you don’t have rocket (arugula), a handful of fresh baby spinach stirred into the risotto at the very end until it just wilts would be a delicious alternative.
- Why add the butter and cheese off the heat? Stirring in the butter and Parmesan after you’ve removed the pan from the heat is a classic risotto technique. It helps to create a creamy, emulsified sauce without the risk of the cheese becoming stringy or the butter splitting.
What To Serve With This Risotto Bowl
This is a wonderful light meal on its own, but it also pairs nicely with:
- A slice of crusty garlic bread
- A simple side salad (if not topping with rocket)
- A piece of grilled chicken or salmon for added protein
How To Store Leftovers
- Refrigerate: This dish is best enjoyed immediately. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The grains will absorb the remaining liquid and the texture will become much thicker.
- Reheating: Reheat gently in a pan over low heat, adding a splash of water or broth to loosen it up and restore some of its creaminess.
Cheat’s Mushroom & Asparagus Risotto Bowl Nutrition Facts
- Calories: 350-450 kcal
- Fat: 18g
- Carbohydrates: 35g
- Protein: 15g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I can’t find a mushroom grain pouch?
You can create a similar base by sautéing some finely chopped mushrooms with garlic, then adding a pouch of plain pre-cooked quinoa, pearled barley, or even leftover cooked rice.
Can I make this a more traditional risotto?
Yes. To make a traditional risotto, you would start by sautéing Arborio rice with onions and garlic, then gradually adding hot vegetable or chicken stock one ladle at a time, stirring until it’s absorbed before adding the next. The asparagus would be added in the last 5-7 minutes of cooking.
Can I make this dairy-free/vegan?
To make this vegan, use a vegan butter substitute and a vegan Parmesan alternative. Ensure your pre-cooked grain pouch is also certified vegan.
Try More Recipes:
Cheat’s Mushroom & Asparagus Risotto Bowl Recipe
Course: DinnerCuisine: Italian-InspiredDifficulty: Easy2
5
minutes8
450
kcalAn incredibly fast and creamy risotto made with a pre-cooked mushroom grain pouch and fresh, tender asparagus, all ready in under 15 minutes.
Ingredients
160g asparagus
1 tbsp olive oil
1 x 250g pouch of pre-cooked mushroom grains
15g unsalted butter
30g Parmesan cheese
½ a lemon
1 large handful of rocket
Directions
- Trim the asparagus, reserving the tips and slicing the stalks.
- Sauté the asparagus stalks in olive oil for 2 minutes.
- Add the mushroom grain pouch and 200ml of boiling water. Simmer for 2 minutes.
- Add the asparagus tips and cook for 3 more minutes until tender.
- Remove from the heat and stir in the butter and half of the Parmesan cheese.
- Divide between two bowls. Top with lemon zest, rocket dressed in lemon juice, and the remaining Parmesan.
- Serve immediately.
Notes
- The pre-cooked grain pouch is the key to making this a “cheat’s” recipe and a super-fast meal.
- Adding the tender asparagus tips near the end of cooking ensures they don’t get overcooked.
- Don’t skip the fresh lemon zest and juice at the end; it adds a wonderful brightness that cuts through the richness of the risotto.
- This recipe is easily adaptable with other quick-cooking vegetables like peas or spinach.