Wild Mushroom and Asparagus Risotto

  • 6 cups chicken broth
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1 cup finely chopped onion
  • Kosher salt and freshly ground black pepper
  • 2 cups Arborio rice
  • 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
  • 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
  • 2 ounces grated Parmesan, approximately 1/2 cup
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon freshly grated nutmeg

In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.

In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.

Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.

*Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

View All

Cooking Tips
More Recipes and Ideas
4.4 73
Much like some of the other reviews here, I'm not a fan of nutmeg and I hate lemon zest in anything! So I made the recipe without either and doubled the amount of mushrooms, and it was wonderful. Creamy and al dente without the grains being undercooked and crunchy, or mushy and overcooked. I also added a bit more parmesan than the recipe stated and some fresh cracked black pepper at the end. Love this recipe because it's simple to follow and the dish comes out perfectly. item not reviewed by moderator and published
I have to admit that I am not a huge fan of nutmeg so I normally skip it. In fact I didn't miss the nutmeg or the lemon this time. I used every bit of the liquid and probably 30-40 minutes stirring away. I like to roast my asparagus: sprinkle with extra virgin olive oil, salt and pepper, 450 for 15 minutes or desired tenderness. I also used re-hydrated Shitake mushrooms. If you do re-hydrate, don't forget to squeeze out the excess liquid after draining. Then chop and saute in a little butter. This was very comforting, creamy and nutty. It ended up the superstar of the evening. It tasted so good we put the protein back in the fridge and made it our meal. I think we'll make it again it with a nice small piece of sea bass. Small so we can keep the risotto portion generous! YUM! item not reviewed by moderator and published
Very very tasty!! My family LOVED it!! Perfect blend of flavors and I followed the recipe exactly as written. item not reviewed by moderator and published
Oh my goodness this was AMAZING!! It was my first time making risotto so i cannot compare it to anything but it was quite delicious...Do not be discouraged by other reviews...it is very good just how it is...but i did add a little less nutmeg (about 1/8 teaspoon...and double mushrooms and asparagus. I would give this recipe 5 stars no question..but my only problem was that the rice was partially hard (al-dente..which was disappointing because i love the creaminess and the flavor! Ignoring that...MAKE THIS RECIPE!! It...is...great...and i will DEFINITELY make it again! =] item not reviewed by moderator and published
Alton, this was the first time I made risotto at home here....made it at culinary school a few times, but this formula is much MUCH better and EASIER! Love the depth of flavor that comes from the final addition of the lemon zest and nutmeg.....the zest brings an unexpected brightness that's just subtle enough, and the nutmeg brings a down-home warmth that I adore! Paired this with braised short ribs and man! is it good! Thanks and have a great evening! item not reviewed by moderator and published
Great recipe Alton! item not reviewed by moderator and published
All was fantastic till I added the lemon zest and nutmeg.. Would have been so much better without it. I will eat it, but I don't care for it. item not reviewed by moderator and published
I just made this recipe, and every grain of rice got eaten. My 4 year old helped me clean the muchrooms and snap the asparagus, which made ti taste that much better. I doubled the ammount of asparagus and mushrooms, next time I'd tripple it. I also used beef broth instead of chicken broth to deepen the flavor. Perfect for a winter night or a weekend dinner with friends. Overall, I'd definitely make this again. item not reviewed by moderator and published
Really loved this dish. I made it a second time omitting the mushrooms, because I felt they overwhelmed the asparagus the first time around. Instead I just added a bit of lemon zest which kept every fresh and light. I put a video up on my site at NoRecipeRequried. item not reviewed by moderator and published
Delicious!! Added some chicken breast to make a complete meal. item not reviewed by moderator and published

This recipe is featured in:

Spring Produce Guide