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Wild Mushroom and Asparagus Risotto Recipe

Wild Mushroom and Asparagus Risotto

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (71)

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Average Rating:

Total Reviews: 71

Showing 51-60 of 71

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  • on December 08, 2007

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    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!

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  • on October 13, 2007

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    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.

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  • on September 17, 2007

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    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.

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  • on August 29, 2007

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    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!

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  • on July 23, 2007

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    would have been much better without the nutmeg.

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  • on July 11, 2007

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    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!

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  • on May 25, 2007

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    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!

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  • on February 11, 2007

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    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.

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  • on January 15, 2007

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    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.

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  • on January 05, 2007

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    It took a while to cook but was well worth the wait.

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