Photo: Asparagus-Wild Mushroom Risotto with Parmesan Recipe
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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By tanzy5
Sacramento, CA
on January 29, 2010
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This was very good even though I did not have Arborio rice and used jasmine rice. The mushroom flavor was delicious with the asparagus. It made a large enough portion to be used for four people for dinner. I used it as a side dish with baked chicken. I cooked the rice in half beef broth and half water to give it a stronger beefy flavor.
By sofen1_4519055
Suffern, NY
on January 15, 2010
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You are meant to make this with LEFTOVER already cooked aborio rice from a different meal (Flank steak, peppers & edamame. That's how her show works, make something once & then use it in more than 1 recipe. A whole work-week of meals that combine some of the same ingredients (that you mostly cooked on Sunday but in different ways, saving you time. Note she wants you to save some of the mushrooms from here for yet another recipe...her recipes are never written as stand alone recipes, they're tied into a whole week's menu, but it's a good system or just read carefully and adjust as necessary (like make fewer mushrooms here and allow time for cooking the rice.
By conniehg_12118473
pensacola, 48
on January 10, 2010
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wish people would read the recipe first.this recipe is fantastic.made extra mushrooms & used it for a topping on my green salad with out the rice.
Read all 19 reviews