A delightful twist on the classic risotto, featuring asparagus and mushrooms for a rich and creamy dish.
Combine the chopped onion, sliced mushrooms, olive oil, and butter in a microwave-safe dish.
Ensure the mushrooms are evenly sliced for consistent cooking.
Microwave the mixture on high for 5 minutes, covered.
Stir halfway through to prevent sticking.
Stir in the arborio rice, chicken broth, white wine, and turmeric.
Mix thoroughly to ensure the rice is evenly coated.
Microwave the mixture on high for 15 minutes, covered.
Check halfway through and stir to prevent uneven cooking.
Cut the asparagus into 1-inch pieces.
Trim the woody ends of the asparagus for a tender texture.
Stir the rice mixture and microwave uncovered on high for 10 minutes.
This step helps to reduce excess liquid and thicken the risotto.
Add the asparagus pieces to the rice mixture and toss gently with a fork.
Ensure the asparagus is evenly distributed for consistent cooking.
Microwave the dish covered on high for another 5 minutes.
Let the dish rest for a minute after microwaving to allow flavors to meld.
Let the risotto stand covered for 5 minutes.
This resting time allows the rice to absorb any remaining liquid.
Stir in the grated parmesan cheese and season with salt and white pepper.
Taste and adjust seasoning as needed for a balanced flavor.
Serve the risotto warm and enjoy.
Garnish with additional parmesan cheese or fresh herbs for a touch of elegance.
