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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Wild Mushroom and Asparagus Risotto Recipe courtesy Alton Brown, 2005 Show: Good Eats Episode: Do The Rice Thing Overall User Rating:  |
Yum!
12/30/2006 at 12:38am
User: VIRGINIA from Dallas, TX User Rating:
We tried this recipe after watching the episode of Good Eats where it was featured. We left out the lemon and the nutmeg (we were out of lemon, and we hate nutmeg!), but it was still terrific! Thanks, Alton!
great
12/27/2006 at 07:40pm
User: Anonymous User Rating:
This is an excelent recipe!!
It's OKAY
12/27/2006 at 06:09pm
User: Donna from Lawrenceburg, IN User Rating:
Followed the recipe to the T. It took alot longer than 40-45 minutes to complete. More like 2 hrs. Maybe my "low" on my electric stove is lower than meant. Not too keen on the lemon zest or the asparagus flavor. Tasted kind of bland. Kept thinking there had to be something missing. But there wasn't. I'll keep trying Alton's recipes, but this one just didn't excite the taste buds.
Wonderfull
12/08/2007 at 10:28am
User: Anonymous User Rating:
The risotto was prefactly thick. I did not use Mushrooms or Asparagus and it was just as good. There is nothing bad I can say about this dish. Yum!
risotto
11/20/2005 at 10:55pm
User: Anonymous User Rating:
I had never tried cooking risotto before although I once read an article that stated all guys should know how to do this. I agree, great one bowl meal! Alton's demonstration and instructions were spot on. Thank you
Delicious Risotto
11/05/2006 at 10:53pm
User: Jennifer from Chicago, IL User Rating:
I thought this risotto was fantastic! The only change I made was to add a few chopped sun-dried tomatoes. All of the flavors complemented each other perfectly. This recipe was easy, but also fairly time consuming since you have to pre-cook the mushrooms and asparagus and grate fresh nutmeg, parmesan, lemon zest etc. However, despite the time investment, I definitely plan to make this again.
Fair, but not Good Eats
11/01/2005 at 01:39pm
User: Dan from PIttsburgh, PA User Rating:
After watching Alton (my favorite tv personality) make risotto, I was eager to make it for my entire family. Let me start out by saying: 1) I know how to follow a recipe 2) I followed this recipe correctly 3) I have made great risotto before 4) Alton is the most awesome culinary guy ever! First of all, the chicken broth lent much less flavor to the dish than a beef broth would(what I am used to). Secondly, the lemon zest tended to overpower the other flavors. In fact, I could barely taste the asparagus at all. I would recommend using less zest to anyone else trying this recipe. Overall, while the flavor was not bad, it just wasn't something that impressed my family (or me) too much. There are tons of other risotto recipes on this site to try before I make this one again. Sorry Alton...
Amazing. Absolutely amazing.
10/13/2007 at 08:05pm
User: Anonymous User Rating:
This recipe is flavorful and surprisingly simple to make - all it takes is some patience. I sauteed the asparagus and mushrooms with some salt, pepper and garlic powder before adding to the rice, and the finished dish is infinitely better than I expected. Bravo.
Delicious and simple
09/20/2006 at 08:42pm
User: beth from Norfolk, VA User Rating:
Rather easy to make and so delicious. A great way to use asparagus!
Stay away from the lemon
09/17/2007 at 01:10am
User: erik from portland, OR User Rating:
Maybe it was the lemon... Maybe it was the wine... but one thing is for sure, after working this recipe for an hour, it smelled and tasted like VOMIT. It gave a burning sensation in the back of the throat and smelled like a nice pile of puke. Be sure to stay away from the lemon, but if you must, try it in a small portion of the dish. **Add bacon as well. Bacon is good.
EASY and Excellent Risotto
09/03/2006 at 06:17pm
User: Anonymous User Rating:
Even my wife was able to make it (trust me she cant cook)
Fantastic
08/29/2007 at 06:50pm
User: Anonymous User Rating:
Whenever I've previously tried to make risotto, it always turned out a bit too al dente - almost crunchy. I've noticed that most recipes call for cooking the risotto for only 20 minutes and it never seemed done to me. This recipe ROCKS!
yummy!
08/08/2006 at 01:42am
User: Anonymous User Rating:
easy to follow and great!
awkward flavors
07/23/2007 at 04:23pm
User: Anonymous User Rating:
would have been much better without the nutmeg.
Excellent!
07/18/2007 at 10:34am
User: Glenn from Stone Mountain, GA User Rating:
This recipe is fantastic! I even messed up part of the recipe and it still came out amazing.
Great!
07/11/2007 at 04:51pm
User: Jewel from Goldsboro, NC User Rating:
After making this the first time my husband said, "Can we have this every night?" I have made it several times now and have given the recipe to friends. Add what you want, leave out what you don't like. The basic recipe is perfect!
hip hip horray for RISOTTO!
07/02/2005 at 05:54pm
User: Roxanne from Raleigh, NC User Rating:
i was watching the show one night and i had heard of risotto but never tried it, this recipe is food perfection!
Great start for first timer
05/25/2007 at 09:42pm
User: Gabrielle from Port Penn, DE User Rating:
This was the first time I tried to make risotto. It was easy, fairly quick, and quite flavorful. Asparagus might be too overpowering for some, but we beefed up the mushrooms. Very yummy and makes lots!
I love this recipe
05/18/2005 at 01:51pm
User: Anonymous User Rating:
one of the best risotto dishes I have had
yum
05/07/2005 at 11:45am
User: Anonymous User Rating:
As a lover of both mushrooms and asparagus i loved this recepie
fantastic
05/02/2008 at 04:04pm
User: Dana from Little Valley, NY User Rating:
As a long time risotto maker, I admit I've never used nutmeg but that's what MADE this recipe! Fantastic, fresh, bright flavor, especially with the lemon zest. I use a pressure cooker and it's done in 8 minutes, and don't use chicken broth, but vegetable.
Easy and Tasty, but...
04/05/2008 at 10:59am
User: Karla from Virginia Beach, VA User Rating:
I read other reviewers' comments and agree. The lemon zest was too overpowering (I did not include the nutmeg at all). I have since made the recipe without it and love it. You can also experiment with various veggies to include or choose none at all. Don't give up.
It's good, but time consuming
03/31/2008 at 12:29pm
User: Anonymous User Rating:
I chose to make the risotto with shrip and asparagus, it turned out really well but took almost 2 hours to make as opposed to the 35-45 suggested in the recipe. I followed the recipe to a t, even heating the liquid prior to adding to the risotto mixture. It also took 2 more cups of liquid than the recipe called for. I used 8 cups of chicken broth and 1 cup of white wine. The 2 cups of risotto soaked up every last ounce of liquid - it wasn't soupy or soggy. I would recommend this recipe, just plan on it taking a long, long time to make and have enough broth on hand incase you need to add more.
A lot of effort for disappointing results
03/31/2008 at 11:17am
User: Donna from Silver Spring, MD User Rating:
I, too, found that this recipe took much longer to prepare than indicated. I also had to use significantly more liquid than the recipe called for. It smelled delicious, though, and I was optimistic that this would be another Alton Brown "keeper". Unfortunately, I followed the recipe to the letter, which means that I included the lemon zest & nutmeg. The dish was quite tasty until then - the lemon was an odd addition, and the nutmeg rendered it inedible. My guest & I ate one bite each and gave the rest to the dogs. The nutmeg ruins this dish.
all thumbs up from family!
03/26/2008 at 02:31am
User: Jessica from Charlotte, NC User Rating:
this technique is easy and forgiving if you have never made risotto before and, if you have, it's a great base on which to build your own flavors. We ran pretty true to the recipe but added cooked chicken at the end. The mushrooms and asparagus were perfect and the lemon at the end lifted the whole dish with it's bright note. AB's recipes are always right on for me - Thanks Alton!
Risotto
03/25/2008 at 07:01pm
User: RaeAnn from Virginia Beach, VA User Rating:
Loved this risotto recipe. iThe Risotto had a wonderful flavor and not a lot of fat. Very satisfying.
jhfg
02/20/2006 at 03:39pm
User: Doggy from Gainesville, FL User Rating:
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My first Risotto
02/11/2007 at 04:27pm
User: Stephen from Liverpool, NY User Rating:
I am a long time Good Eats fan but have only recently been able to fund my experiments. Well, I tried this and the Olive Loaf this weekend and I must say I am very pleased. This recipe makes a very rich and creamy risotto. The hint of lemon rounds out the heaviness of the cheese perfectly; though I couldn't taste the nutmeg much. Either I added too much cheese (which I did add a bit more than the recipe called for because Parmesan is amazing) or a bit more would have helped. Either way, if you want to try something this is a great recipe. Also, it's very easy, though a bit time consuming.
Delicious
02/03/2008 at 11:21pm
User: Andrew from Mountlake Terrace, WA User Rating:
I made this risotto for my wife and was very impressed. It was easy to prepare and by far the best home-made risotto I have ever tasted.
Outstanding
01/26/2008 at 07:02pm
User: Ashley from St. Louis, MO User Rating:
I have made this several times now and it is simply outstanding. I did not add the mushrooms asparagus, lemon or nutmeg. It was perfect. I may add the veggies on the next go around, and will try it with the leon zest for sure (Not a nutmeg fan) An excellent recipe to try and worth the time it takes stirring
Crowd Pleaser
01/15/2007 at 12:10pm
User: M from Seattle, WA User Rating:
After seeing Alton Brown's show, I tried out this and several other risotto recipies over the last month - only to discover that this recipe was the most delicious! I served it over the holidays several times and it was a definite crowd pleaser! Changes: I prefer more lemon zest and lemon juice. If you want to make this a vegan dish, simply leave out the cheese and the dish is just as delicious.
Exellent if time comsuming
01/10/2007 at 09:40pm
User: Anonymous User Rating:
I used different fillers - but the basic risotto is exellent, even if it does take an hour to make :)
Fantastic
01/06/2008 at 09:14pm
User: Jessica from Baltimore, MD User Rating:
I absolutely love this recipe. I usually add some shrimp (that was sauteed with seasoned pepper and olive oil). The lemon, parmigiano reggiano (make sure you use fresh), and nutmeg really brighten the dish. Makes alot, so great for a group.
Very tasty
01/05/2007 at 07:34pm
User: KEVIN from Dallas, TX User Rating:
It took a while to cook but was well worth the wait.