Asparagus-Wild Mushroom Risotto with Parmesan

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 teaspoons olive oil
  • 2 shallots, chopped
  • 2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)
  • 8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
  • 1 teaspoon dried thyme
  • 2 cups cooked Arborio rice
  • 1 cup reduced-sodium beef broth
  • 2 cups chopped fresh or frozen asparagus spears (1-inch pieces)
  • 1/2 cup grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves
  • Salt and ground black pepper
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.


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