Asparagus-WildMushroom Risotto with Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
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
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.
Number of Servings: 4
Recipe submitted by SparkPeople user CBIRCK.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user CBIRCK.
Nutritional Info Amount Per Serving
- Calories: 131.8
- Total Fat: 6.7 g
- Cholesterol: 9.9 mg
- Sodium: 364.5 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 3.3 g
- Protein: 11.5 g
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