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Asparagus-Wild Mushroom Risotto with Parmesan Recipe

Asparagus-Wild Mushroom Risotto with Parmesan

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 11-19 of 19

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  • on October 17, 2008

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    Super easy way to make risotto. I cooked rice in rice cooker with one part beef broth, one part water first. Came out great. A little heavy so didn't need to serve too much. The risotto itself isn't extremely flavorful but it complemented dishes like salmon cooked with lemon and white wine and sweet and spicy london broil really well.

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  • on July 15, 2008

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    I added some butter (a lot of butter actually and that made it so much better. Otherwise the risotto would have been boring. Additionally it made a lot of risotto, more than you would need for 4 people if using for a side item. Next time I will cut it in half.

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  • on July 15, 2008

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    Great recipe for a quick and healthy dinner. I already had brown rice in my cupboard so I used that instead of the risotto and added chicken. I made this for myself and had a serving left over for my lunch the next day.

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  • on March 26, 2008

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    I took this one small step further and drizzled a little lemon juice on top and WOW! Both ways are truly wonderful!

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  • on February 11, 2008

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    I followed the recipe exactly and cooking the rice ahead did not have any impact on the results. Great recipe!! I served as a side with Veal Cutlets with Marsala Mustard Sauce from Epicurious.

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  • on August 05, 2007

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    It's really Easy to make & also Tasty ! ! !

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  • on July 06, 2007

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    where is the risotto flavor and technique here?

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  • on June 19, 2007

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    Precooking the Arborio rice is going to elimanate the creaminess you get from slowly adding the warm broth and stirring.

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  • on March 11, 2007

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    My husband liked it, but the rest of the family didn't.

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