Asparagus-Wild Mushroom Risotto with Parmesan

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

Yield:
4 servings
Level:
Easy

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Mushroom and Fall Squash Barley Risotto

    Recipe courtesy of Emeril Lagasse