Asparagus-wild mushroom risotto with Parmesan

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
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
1) Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 min. Add mushrooms and saute 5 mins, until tender and releasing juice. Add thyme and cook 1 min, until fragrant.

2) Using a slotted spoon, remove 4 tbsp of sauteed mushrooms and reserve for wild mushroom turnovers with Romano cheese.

3) To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 mins. 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.

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