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
Watch how to make this recipe.
  • 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.

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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
Loved it! I have wanted to try making risotto for some time but have always been a little intimidated. I have a new found love for mushrooms, and a little time on my hands so I went for it. So much easier than I thought it would be to make and it tasted great! I did only use half of the parmesan because I find the flavor a little overpowering. All in all, a dish I would definitely make again :) item not reviewed by moderator and published
After Christmas time, it is a good idea to have some healthy food :-) All my family loved it ! I aslo tasted another recipe with salmon and asparagus on bestoffrenchfood website. Easy and healthy, what else to have a nice dinner ? item not reviewed by moderator and published
Another hit. I didn't use the lemon zest thou. I kinda was a bit unsure about the nutmeg but it seemed to round it out a bit. I'm not a huge fan of Parmesean although I used it in this batch. I think in the future I may use 1/2 parmesean for consistency and 1/2 pecorino ramano. item not reviewed by moderator and published
We made this for Thanksgiving dinner using dehydrated porcini mushrooms. Due to the last minute rush to serve dinner, I forgot to put on the parmesean cheese. Despite that, everyone loved it! One person described it as "a religous experience." You'll avoid a lot of trouble with the recipe by watching the Alton Brown's video. -Mike item not reviewed by moderator and published
As with others I followed the directions to the letter, got the desired creamy texture but was not pleasantly surprised to end up with al dente risotto. I believe the inability to control an electric oven to be the culprit and next time I will use a Coleman gas stove for better control. item not reviewed by moderator and published
Well I knew before I took on the project of cooking risotto for the first time that I would have to do it low & slow. I think 2 cups is a lot of rice so I'm guessing this recipe is meant to serve alteast 6? Anyways I figured I'd cut the amount of time I had to spend laboring over the rice stirring it to assure the starches were released by cutting down the recipe to 1 1/2 cups of rice as I did want left-overs. I ladeled in the warm broth mixture 2 spoon fulls at a time and did so in 3 batches. However, on the 3rd batch I added the cooked mushrooms & aspargus as directed when the liquid was almost gone and I think because I used freshly cooked baby 'bellas I sped up the cook type of the rice (cooked mushroom asbsorbed the rest of the liquid). I ended up finishing off the rice only to taste it and realize it was a little too al dente. This was my stupid mistake as I should have obviously tasted the rice before adding the rest of the ingredients. I ended up putting it back on the stove adding 1/2 cup of water (as I already used all my broth) and stirring on low for about another 20 minutes. Overall cooking 1 1/2 cups of rice (not the 2 cups as called for) took me 70 minutes. I think I would have been done closer to 50 minutes had I not made the mistake. I'm looking forward to using the left over risotto to make stuffed rice balls (Arancini di Roso), something I saw Giada do on her show. Actually, this is one of the reasons I even bothered with all the fuss of making risotto! Overall I think this is a really good recipe, I'm just not sure I'm a big enough fan of risotto to labor over rice! item not reviewed by moderator and published
Amazing risotto. I followed to directions first time and it was great. However, the second time I let wild dried mushrooms rehydrate in the broth and added .5 g of Spanish saffron. Best risotto ever and blew A LOT of people away. Its my go to dish when I want to impress now. item not reviewed by moderator and published
I really liked this. I used a wine broth instead of the wine and chicken broth. I thought the flavors were great, but my husband found it too bland. One of my children who is fond of veggies loved it as well. item not reviewed by moderator and published
I agree with the previous postings that the nutmeg is a little overwhelming (use less - don't omit) but the dish is very flavorful and was a nice addition to the white fish I made. I also found that the cooking time was a little longer, I wonder if this has anything to do with the age and brand of rice? I bought mine two days before serving and needed one extra round of liquid...... Over-all a great recipe that I will make again. A little side note, make sure your onions are VERY finely diced. I chopped mine a bit to big. item not reviewed by moderator and published
This was my first attempt at risotto and it was fantastic! Didn't quite use all the broth, and used aged white cheddar, but turned out beyond what I expected. My entire family loved it! Thank you A.B. A great way to introduce me to the network website! item not reviewed by moderator and published
I thought I would save money at the store by buying big containers of plain rices. However, I realized I have to find my own recipes. I found this recipie and gave it a whirl. It was a BIG hit! It turned out amazing. I did put a slight spin on it though. I found that I was out of Parmesan, so I used Brie instead. Just wonderful! I will be making this more often. item not reviewed by moderator and published
This recipe was super delicious! I must say though that some of the other reviews might have scared me off, but what is not to love with risotto, mushrooms, parmesan and asparagus? Follow the instructions explicityly! Do not try to speed it up--yes it does take about 35 minutes or so. Cook on low heat for the whole time and follow the directions. What you have is a delightful side dish with extraordinary flavor. And yes, use the nutmeg (very subtle) and the lemon. What you have is a multi-level flavor extravaganza. item not reviewed by moderator and published
First time for me making Risotto. I've never made rice as a side dish before, I've always used it as a bed for a meat dish. I was inspired by the episode and finally decided to try it. It took me about 50 minutes for all the liquid to absorb and it took 4 batches. I kept the heat on low (just a bubble or two) and uncovered over a gas stove using a enameled 6 qt dutch oven. Kept the wine/broth mixture just at a simmer (always covered else it'll evaporate) and grilled the Asparagus. I left out the Mushrooms (My wife hates them) and omitted the nutmeg. I'll agree with the consensus here, too much lemon. Maybe use a quarter teaspoon of zest at most. Otherwise I found the instructions to be spot on. It turned out great for my first time. Real crowd pleaser and I will do it again soon. item not reviewed by moderator and published
Creamy and Delicious!! Very Easy to prepare!! I omitted the asparagus, but followed the recipe exactly otherwise. I cooked on very low temperature for approximately 45-50 minutes and it was wonderful :-) A keeper! item not reviewed by moderator and published
I was thinking this wasn't going to take longer than 45 minutes, ended up being more like an hour and a half to get it all together. But...OMG. The flavor was amazing!! I used vegetable broth and no wine to accomodate my dads diet(and he didn't care for it) but both my mom and I thought it was wonderful!! The creamy texture is worth the time!! Oh, and as a side note, if it starts to look hard at one point, just add water and let that soak in before continuing with the broth, to give it more moisture. You are going to have some hard bits in there, it's a given, but it's so good you just munch away!! item not reviewed by moderator and published
i made this at my friend's house for potluck dinner, prepped the mushrooms and asparagus at home. followed the recipe to the letter, except for the wine, i ran out so went with rose. it came out very well! my friends are asking me for the recipe. it's straightforward, just needs a lot of stirring. a good quality, thick bottom pot will do the trick to playing with the heat; some reviews were talking about the liquid evaporating too fast or taking too long. that may be why. another great one, AB! item not reviewed by moderator and published
I too watched the episode first and Alton makes everything look easy. I did a practice run before a dinner party. For the practice run, I followed the recipe to the letter and wound up with hard rice and not great flavor. I learned my lesson, lowered my cook temperature (if you cook it at to high a temperature too much of the liquid will evaporate and not soak into the rice), added about a cup more chicken stock towards the end, and actually ended up covering the pot for the last 10-15 min of cooking. The rice was cooked perfectly doing it that way. I used an Italian 5 cheese blend instead of parmesan and that added to the flavor and creaminess. Everyone raved over the flavor, it was a major crowd pleaser. item not reviewed by moderator and published
This is the first time I have made risotto, and wow - it was so easy! I watched the episode "do the rice thing" first, which was helpful in knowing when to add the broth. I know I can always count on an Alton Brown recipe. :) I used approximately 8 cups of broth (omitted the wine) total, and it took roughly 45 minutes. I didn't have an electric kettle, so I just set the broth to a low simmer on the burner next to the cooking risotto. I didn't measure the lemon zest - just added the zest of one entire lemon, which I thought added a very nice depth of flavor, but wasn't "lemoney" at all. I think that the people who posted it taking 1 1/2 hours to cook... the burner may be set too low. Remember that the "low" setting on various stove tops is not a standard "low" setting - it's different depending on what type of stove and what size burner you put it on. Set the burner too high, and your liquid will evaporate too fast, leaving the rice hard and you will need to use extra broth. Set the burner too low, and it will take forever to cook. I cranked up the heat until it was at a very gentle simmer, then backed it off a bit so that very few bubbles rose to the surface. item not reviewed by moderator and published
I am usually a fan of everything AB makes but this recipe was horrible. The Arborio was still hard after an hour and all the liquid the recipe called for was gone. I kept my liquid a simmer the entire time and still the rice was hard. After it was finally done it had an overly sweet taste. After seeing how he made red sauce and meatball I should have known this wouldn?t be good. ?He is no Mario item not reviewed by moderator and published
I've been making risotto for over 40 years in so many ways I can't begin to tell you. I've NEVER cooked risotto longer than 30 minutes so if it's taking you longer, you either have the heat too low or your liquid is not hot enough. This recipe is excellent since lemon and asparagus are a natural combination but I have to agree that 1/2 teaspoon of nutmeg is waaaaayyyy too much. I use nutmeg often in sauces such as bechamel, alfredo and scalloped potato sauce. The nutmeg is there to draw out and intensify the original flavors and give the dish a more complex depth of flavor. It should never be tasted. If you can taste the nutmeg, you are using too much. I can't understand why Alton used so much in this recipe. I used 4 or 5 scrapings, hardly 1/8 tsp. and it was plenty. No mutmeg taste but the flavor of the dish was excellent. BY THE WAY, RISOTTO DOES NOT REHEAT WELL SO DON'T BE DISAPPOINTED IF IT DOESN'T TURN OUT. item not reviewed by moderator and published
I love risotto. I love the traditional additions and the new wave versions. This recipe is a wonderful introduction on how to cook risotto. Its all about broth vs rice proportions and the technique of slow additions of broth with attention to stirring. For those worried about time...risotto needs less attention during the early additions and constant attention at the end. I normally make early additions and put the timer on for 2 minutes before checking to stir. But the last two or three additions need more constant stirring and care. Hope this helps those who think they need to constantly stir. item not reviewed by moderator and published
After reading all the reviews I cooked the risotto at a little higher temp than low but it still took twice the cooking time as the recipe. When it was finally done I was a bit disapointed. It was good but for all the work it wasn't fantastic. We had lots of leftovers because it feeds about 8 people, but warmed over it wasn't very good and we ended up throwing it out. Also, I hadn't realized how expensive risotto is! Now I have half a carton of it left and I'm not sure what to do with it. item not reviewed by moderator and published
This dish is great but you can not rush it. Just plan enough time.It requires attention but you can certainly be preparing other dishes too.It is a great side and will be on our favorite list. We served with Roasted Chicken.AWESOME.Very simple recipe. Alot of the others seemed more difficult. THANKS ALTON item not reviewed by moderator and published
For example one gentleman said "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." The problem here wasnt the recipe its the fact that this gentleman cant cook to save his life. You should probably just stick to mac and cheese and stop trying to cook if you cant handle this simple recipe. Dont let reviews like the one i pointed out discourage you. It is easy to make (though you should probably count on it taking a little over an hour) and tastes great. Though for the less sophisticated pallets it may be a good idea to skip the lemon. Or maybe just add it to a small bit of the risotto so you can decide for yourself. item not reviewed by moderator and published
Some people have complained about the time being off for this recipe - I agree, but I found out that as long as "Low" means "Just under a bare simmer" you should be OK. Add liquid like the recipe says to and then find the heat setting where just a couple small bubble break the surface, and then back the heat off a tad. That's the heat setting that gets it done in 45 minutes or so. If you just put your stove on its' lowest setting you're probably in for a two-hour ordeal (Like I had one day when company came over) and you'll run out of liquid. The recipe TASTES great, they just weren't that clear about the method. item not reviewed by moderator and published
Flavor was AMAZING. After reading the reviews I was a LITTLE "concerned" about the lemon zest and nutmeg so I only added a SMALL amount of the nutmeg but after tasting it the nutmeg PROBABLY would have been just fine. The only thing I would be upset about is the time involved. I had NEVER made Risotto before but after watching the cooking channel as long as I have, I KNEW it would take a long time. We "pre-prepared" the recipe for about an hour and a half BEFORE going to our dinner party, where it took at least another 45 min-hour before it was ready. Not sure if I could have added more heat or not, but it wasn't a big deal, I had planned for it! Bottom line, FABULOUS dish and will make again and again....and even the kids liked it!...ALTON ROCKS! item not reviewed by moderator and published
I had never made risotto but I wanted to try. I use fresh button mushrooms because that is what I had on hand, and I did not use the asparagus because I forgot to get it when I went to the store. I did not add the lemon because I did not think that I would care for the taste of it. I paired this side with Tyler florance's Pan-Roasted Chicken with Prosciutto, Rosemary, and Lemon and my risotto was done by the time my chicken was done. Overall a very nice side dish. item not reviewed by moderator and published
I have never made risotto or eaten it before in my life. A friend of mine recommended this recipe to me and I am always willing to make an Alton Brown dish. It was really easy to prepare. The only thing I left out was the nutmeg because I am not a big fan of that particular spice. Everything came out perfect. I served it with some roasted chicken breast. I can't wait to make it again! item not reviewed by moderator and published
I'm a huge fan of Alton's and had high hopes for this dish. I read the other reviews but stayed true to the recipe...and I wish I had left out the lemon. I didn't really notice the nutmeg much, although I probably used closer to 1/4 t instead of 1/2. The risotto was creamy and tasted okay, just didn't have the flavor I thought it would. And the lemon left a weird aftertaste. Someone else mentioned adding nuts - I think that would be a fantastic addition. item not reviewed by moderator and published
This dish is wonderful. I have been making it for a while now and every time I do it is a hit! Always use the dried mushrooms because they have such an earthy flavor. I also add roasted pine nuts for another level of texture. The lemon zest and nutmeg compliment each other. Serve this with grilled shrimp on top of the risotto and garnish with chopped scallions, basil and red pepper flakes. Donna Lake Jackson, TX item not reviewed by moderator and published
Never having eaten Risotto much less make it, while at the store I decided to buy some. Not knowing how I was going to make it, I just happened to pick up some fresh asparagus (which I've bought maybe one time in my life) and some mushrooms. Then I found this recipe online and figured it had to be fate that I make this dish. Following the recipe to a tee it was very easy to make, not all that time consuming as some have mentioned. The only thing is I halved the nutmeg thinking it might be too strong, and had to use lime zest instead of lemon. I sauteed the mushrooms and asparagus in a bit of Olive Oil and left it so it had a bit of a crunch. it was so delicious I was amazed. AB does it again! item not reviewed by moderator and published
This was my first venture into the world of risotto preparation. I was very pleased with the results. I made a couple of modifications and was very pleased with the results. I sauted the asparagus in a separate pan before adding at the end because I was concerned it would be too crunchy. After that, it still had a little more bite than I would prefer but still tasty. I also omitted the lemon and went for only a dash of nutmeg. Definitely worth trying!!! item not reviewed by moderator and published
Not enough salt called for the recipe and I never salt anything but I had to this time. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Loved this risotto recipe. iThe Risotto had a wonderful flavor and not a lot of fat. Very satisfying. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
would have been much better without the nutmeg. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
It took a while to cook but was well worth the wait. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Rather easy to make and so delicious. A great way to use asparagus! item not reviewed by moderator and published
Even my wife was able to make it (trust me she cant cook) item not reviewed by moderator and published
easy to follow and great! item not reviewed by moderator and published
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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 item not reviewed by moderator and published
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... item not reviewed by moderator and published
one of the best risotto dishes I have had item not reviewed by moderator and published
As a lover of both mushrooms and asparagus i loved this recepie item not reviewed by moderator and published

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