Asparagus-Wild Mushroom Risotto With Parmesan
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
43
Spice
46
Sweetness
41
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Heat oil in a large stock pot over medium heat
2
Add shallots and garlic and cook 1 minute
3
Add mushrooms and saute 5 minutes, until tender and releasing juice
4
Add thyme and cook 1 minute, until fragrant
5
Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese
6
To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer
7
Simmer 5 minutes, Stir in Parmesan and chopped parsley
8
Season, to taste, with salt and black pepper
9
Ladle risotto into bowls and serve hot
10
Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto