Risotto With Asparagus And Wild Mushrooms Recipe

Name: Risotto With Asparagus And Wild Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dried chanterelle mushrooms; 8 sun-dried tomatoes, packed without oil; 2 cups boiling water; 2 cups (2-inch) sliced asparagus (about 3/4 pound); 3 cups fat-free, less-sodium chicken broth; 1 1/2 tablespoons olive oil; 1/3 cup finely chopped shallots; 4 garlic cloves, minced; 1 (8-ounce) package cremini mushrooms, sliced; 1 1/2 cups uncooked Arborio or other short-grain rice; 1/2 cup dry white wine; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano or fresh Parmesan cheese; 2 tablespoons chopped fresh parsley

Servings: persons

1/2 ounce dried chanterelle mushrooms
8 sun-dried tomatoes, packed without oil
2 cups boiling water
2 cups (2-inch) sliced asparagus (about 3/4 pound)
3 cups fat-free, less-sodium chicken broth
1 1/2 tablespoons olive oil
1/3 cup finely chopped shallots
4 garlic cloves, minced
1 (8-ounce) package cremini mushrooms, sliced
1 1/2 cups uncooked Arborio or other short-grain rice
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano or fresh Parmesan cheese
2 tablespoons chopped fresh parsley

1
Combine first 3 ingredients in a bowl; cover and let stand 30 minutes or until soft. Drain in a colander over a bowl, reserving 1 cup soaking liquid. Chop tomatoes; set aside chanterelles and tomatoes.
2
Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.
3
Bring the reserved soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4
Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; saute 6 minutes or until tender. Stir in rice; cook 1 minute. Stir in chanterelles, tomatoes, wine, salt, and pepper; cook 2 minutes or until wine is nearly absorbed. Stir in 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add asparagus and cheese, and cook 1 minute. Remove from heat; sprinkle with parsley. Serve immediately.

1908

kcal

Calories

136

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1/2 ounce dried chanterelle mushrooms, 8 sun-dried tomatoes, packed without oil, 2 cups boiling water, 2 cups (2-inch) sliced asparagus (about 3/4 pound), and more.

Yes, Risotto With Asparagus And Wild Mushrooms 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.

That's it — enjoy your meal!

Risotto With Asparagus And Wild Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions