Dinner

Asparagus-WildMushroom Risotto with Parmesan is for Dinner.

Asparagus-WildMushroom Risotto with Parmesan takes 15 minutes to prepare.

Asparagus-WildMushroom Risotto with Parmesan takes 15 minutes to cook.

Asparagus-WildMushroom Risotto with Parmesan makes 4 servings.

The ingredients for Asparagus-WildMushroom Risotto with Parmesan are:

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

Here is how you make Asparagus-WildMushroom Risotto with Parmesan:

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: 4Recipe submitted by SparkPeople user CBIRCK.

The nutritional information for Asparagus-WildMushroom Risotto with Parmesan is:

• Servings Per Recipe: 4
• 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

Asparagus-WildMushroom Risotto with Parmesan is Italian cuisine.