How To Make Mushroom Risotto | Cook Eat Repeat | Blackstone Griddles

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Canned salmon is more affordable and still nutritious.

Preheat the burner on the Blackstone griddle to high heat.

Heat olive oil in a sauté pan and add arborio rice, stirring to coat with oil and toast for about 30 seconds.

Cut asparagus into bite-sized pieces, removing the fibrous ends by bending until they snap.

Add shiitake mushrooms and asparagus to the sauté pan, cooking until mushrooms are caramelized and asparagus is tender but still has a bite.

Begin adding stock to the rice, about half a cup at a time, stirring frequently until absorbed and creamy.

In a separate area of the griddle, add olive oil and sauté the mushrooms and asparagus with butter, salt, and pepper.

Continue adding stock to the risotto and stirring until it thickens and the rice doubles in size, approximately 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens