Asparagus-Wild Mushroom Risotto with Parmesan
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 304
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 45
- Dietary Fiber
- 7
- Sugar
- 5
- Protein
- 14
- Cholesterol
- 13
- Sodium
- 891
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
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.