Asparagus-Wild Mushroom Risotto with Parmesan Recipe

Name: Asparagus-Wild Mushroom Risotto with Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

548

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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)., and more.

Yes, Asparagus-Wild Mushroom Risotto with Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-Wild Mushroom Risotto with Parmesan

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