Mushroom Asparagus Risotto

Mushroom Asparagus Risotto

Prep time: 1 hours 15 minutes | Cook time: 55 minutes | Serves: 6 (2/3 cup each).

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13 Ratings 3 stars

Arborio rice is a short-grained rice from Italy that gives risotto its creamy texture. The trick to nailing the consistency is to add liquid in increments, allowing it to fully absorb before adding more.

Ingredients

Nutrition Information

Nutrition Facts per serving

Calories: 200 Sodium: 450mg
Fat: 7g Carbohydrate: 26g
Saturated Fat: 2.5g Dietary Fiber: 3g
Trans fats: 0g Sugars: 2g
Cholesterol: 10mg Protein: 7g

DAILY VALUES

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vitamin A
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calcium
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Directions

  1. In a small saucepan, bring broth to boiling over high heat. Reduce heat to low and add dried mushrooms; let mushrooms rehydrate 20 minutes. Remove mushrooms from broth, leaving broth over low heat; coarsely chop mushrooms.
  2. Add remaining tablespoon olive oil to the skillet. Add shallot and garlic; cook 1 minute. Add rice, cook and stir 2 minutes.
  3. Add wine, stirring constantly, until wine is fully absorbed. Add 1/2 cup warm broth to the rice; cook and stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring until liquid is absorbed and rice is al dente, about 20 minutes. Add asparagus with last addition of broth. Remove from heat.
  4. In a medium skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add all mushrooms; cook, stirring occasionally, 3 to 4 minutes or until tender. Remove mushrooms from skillet; set aside.
  5. Stir in mushrooms, Parmesan cheese, parsley, butter, thyme and black pepper.
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