Save Recipe Print
Asparagus-Wild Mushroom Risotto with Parmesan
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.

To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.

Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Vegan Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen

Wild Mushroom and Asparagus Risotto

Recipe courtesy of Alton Brown

Mushroom Risotto

Recipe courtesy of Sandra Lee

Mushroom Risotto

Recipe courtesy of Jose Martinez

Mushroom Risotto

Mushroom Risotto

Recipe courtesy of David Rosengarten

Mushroom Risotto

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword