Name: Asparagus-wild mushroom risotto with Parmesan
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tsp olive oil; 2 shallots, chopped; 2 cloves garlic, minced (or 5g pre-minced garlic); 520g sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).; 1 tsp dried thyme; 350g cooked Arborio rice; 240ml reduced-sodium beef broth; 270g chopped fresh or frozen asparagus spears (2cm pieces); 50g grated Parmesan; 10g chopped fresh parsley leaves; Salt and ground black pepper