Time: 30 min.
Complexity: easily
Servings: 4

If you only have a few minutes after work, try these quick and delicious recipes that will save you one-time grocery shopping and won't interfere with your daily plans. They'll also help you create a weekly grocery list and get healthy meals on the table without the hassle.

Ingredients:

• 2 tsp olive oil
• 2 shallots, chopped
• 2 tsp. crushed garlic (or 2 cloves)
• 8 cups chopped wild mushrooms (shiitake, cremini, and oyster mushrooms)
• 1 teaspoon thyme
• 2 cups cooked Arborio rice
• 1 cup lightly salted beef broth
• 2 cups frozen asparagus, cut into 2.5cm pieces
• 1/2 tbsp. grated parmesan
• 2 tablespoons chopped fresh parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

Arborio rice, oyster mushrooms, Parmesan cheese, asparagus, garlic, thyme

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Preparation:

Step 1
• In a small saucepan, heat the olive oil over medium heat. Add the shallots and garlic and cook for 1-2 minutes. Add the mushrooms and cook for 5 minutes, until softened and juicy. Add the dried thyme and cook for 1 minute, until fragrant. Reserve 2 cups of the filling for the turnovers.
  
  Recipe Turnovers with wild mushrooms and pecorino cheese.
Step 2
• Add the rice, asparagus, and beef broth to the same pan and bring to a boil. Cook for 5 minutes, then add the Parmesan and parsley; season with salt and pepper. Ladle into individual bowls and serve the risotto with fried mushrooms hot.

Votes: 7

Author of the recipe - Robin Miller is a food writer and nutritionist.