Asparagus-Wild Mushroom Risotto with Parmesan

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This was very good even though I did not have Arborio rice and used jasmine rice. The mushroom flavor was delicious with the asparagus. It made a large enough portion to be used for four people for dinner. I used it as a side dish with baked chicken. I cooked the rice in half beef broth and half water to give it a stronger beefy flavor.

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You are meant to make this with LEFTOVER already cooked aborio rice from a different meal (Flank steak, peppers & edamame. That's how her show works, make something once & then use it in more than 1 recipe. A whole work-week of meals that combine some of the same ingredients (that you mostly cooked on Sunday but in different ways, saving you time. Note she wants you to save some of the mushrooms from here for yet another recipe...her recipes are never written as stand alone recipes, they're tied into a whole week's menu, but it's a good system or just read carefully and adjust as necessary (like make fewer mushrooms here and allow time for cooking the rice.

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wish people would read the recipe first.this recipe is fantastic.made extra mushrooms & used it for a topping on my green salad with out the rice.

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This is a great recipe, but the problem is that it tells you that you only need 1 cup of broth when you actually need about 6 or 7. I/1 with broth and water to keep it from being to salty, and I exchanged the asparagus for fresh green beans. Watch your heat, and I would recommend adding in the parmesan cheese later in the game. I reduced it a total of 4 times, and added 1 cup of broth/water each time. It took about that much time for the rice to cook. All in all its about a 45 minute recipe.

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I was looking for a quick risotto recipe to demonstrate for a cooking demo. I researched quite a bit and found Robin's recipe which sounds wonderful. I purchased all of the ingredients and spent awhile looking at the 4 brands of Arborio rice in my local gourmet market. None listed a quick way to cook the Arborio rice which is very different from ordinary rice. So I pre-cooked it in the same way I would normally do risotto with broth ladeled into the rice gradually, waiting between ladels for the broth to be absorbed.I also sauteed the rice in a little olive oil before this step. Now I was ready to do the actual recipe after 40 minutes, so what is quick about this recipe?
I would love to know if there is a quick way to pre - cook Arborio rice before this recipe. The finished product is pleasant, but nothing I would cook again or add to my repertoire.

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READ BETTER NEXT TIME

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This was a wonderful recipe! I partnered it with stuffed chicken. The asparagus adds such a wonderful aroma and the flavors were very good together. I only used four cups of mushrooms rather than eight. My ten year old daughter went crazy over it! It did make way more than four servings...even as the main dish...but, that makes LEFTOVERS! This is a recipe that I will use often! Will be great for get togethers!

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This was a great and fast recipe I used the aborio rice from the flank steak recipe which made it quick and easy although not a traditional risotto. It was great. I wanted to point out that the previous reviewer commented that the cooking time was off, but I think they missed that on the ingredients that the rice was supposed to have already been cooked and then just reheated for 5 minutes.

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I may not be a "wonderful" cook, but this was the BEST RISOTTO ever! I noticed one reviewer rated this as a 2 Star-----said risotto was "crunchy." But upon reading the ingredients, we see it calls for "2 cups COOKED Arborio rice." Cooking rice first before adding it to the pot is the way to go! All "wonderful cooks" know this! Robin comes through again! Thanks!

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I searched for a great recipe for my first Thanksgiving at my home. I'm a wonderul cook, but wanted something different than the traditional turkey and mashed potatoes. I chose prime rib and this recipe because all the ingredients sounded delicious. The cooking time says to simmer the "rice" for only 5 minutes. Although the rice smelled amazing, and the taste was wonderful...it was VERY crunchy. I followed the recipe exactly! I had to cook it an additional 15 minutes to finally get it softened and then it was mushy/creamy. I'm not sure what I did wrong, or if the recipe was printed incorrectly for a 5 minute simmer; but I see that all other recipes require a longer simmer. I'm so glad that I made this recipe yesterday to try it out instead of on Thanksgiving and ruined my chance to prove my culinary skills during our family holiday dinner. Flavors were great, risotto...crunchy.