Risotto with asparagus, wild mushrooms and parmesan

Votes: 10

How to Make - Asparagus, Wild Mushroom, and Parmesan Risotto

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 304, total fat 8 G., saturated fats 3 G., proteins 14 G., carbohydrates 45 G., fiber 7 G., cholesterol 13 mg, sodium 891 mg, sugar 5 G.

This risotto is a quick fix using leftover cooked rice, but the sautéed mushroom mixture gives it a rich, vibrant flavor, as if you'd spent hours cooking. The asparagus pieces add a fresh touch, while the Parmesan adds a much-needed creaminess and enhances the umami flavor of the mushrooms.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tsp olive oil
2 chopped shallots
2 cloves garlic, crushed
8 cups chopped wild mushrooms (any combination, such as shiitake, button mushrooms, oyster mushrooms, etc.)
1 teaspoon dried thyme
2 cups of boiled Arborio rice
1 cup lightly salted beef broth
2 cups fresh or frozen asparagus, cut into 2cm pieces
0.5 tbsp. grated parmesan
2 tbsp chopped fresh parsley leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: rice, mushrooms, thyme, asparagus, shallots

Cooking the dish according to the recipe:

In a large saucepan, heat the oil over medium heat. Add the shallots and garlic and cook for 1 minute. Add the mushrooms and cook for 5 minutes, until softened and the mushrooms release their juices. Add the thyme and cook for 1 minute, until fragrant. Remove with a slotted spoon. 1 cup fried mushrooms and set aside for the recipe "Turnovers with wild mushrooms and pecorino cheese".
Add the rice, broth, and asparagus to the mushrooms in the saucepan and bring to a boil. Cook for 5 minutes, then add the Parmesan cheese and finely chopped parsley. Season with salt and pepper to taste. Divide the risotto among bowls and serve hot.

Serving options:
Toss cherry tomatoes with store-bought Caesar dressing and serve over risotto.

Categories:

recipe / Calorie content of prepared meals / Budget recipes / Spring dishes / Dinner / Main courses / Cereals, legumes / Vegetables and mushrooms / / Food Network - recipes / Italian cuisine

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