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Wild Mushroom and Asparagus Risotto Recipe

Wild Mushroom and Asparagus Risotto

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Average Rating:

Total Reviews: 71

Showing 31-40 of 71

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  • on September 16, 2009

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    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

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  • on August 30, 2009

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    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.

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  • on March 21, 2009

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    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.

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  • on January 27, 2009

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    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!

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  • on January 24, 2009

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    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.

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  • on November 15, 2008

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    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!

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  • on November 07, 2008

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    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.

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  • on October 11, 2008

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    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

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  • on September 30, 2008

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    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!

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  • on September 21, 2008

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    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!!!

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