Asparagus-Wild Mushroom Risotto with Parmesan

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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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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