Ingredients Jump to Instructions ↓

  1. 2 tsp olive oil

  2. 2 shallots, chopped

  3. 2 cloves garlic, minced (or 5g pre-minced garlic)

  4. 520g sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).

  5. 1 tsp dried thyme

  6. 350g cooked Arborio rice

  7. 240ml reduced-sodium beef broth

  8. 270g chopped fresh or frozen asparagus spears (2cm pieces)

  9. 50g grated Parmesan

  10. 10g chopped fresh parsley leaves

  11. Salt and ground black pepper

Instructions Jump to Ingredients ↑

  1. Asparagus-wild mushroom risotto with Parmesan 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.

  4. Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.


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