Asparagus-Wild Mushroom Risotto with Parmesan Recipe | Robin Miller

Name: Asparagus-Wild Mushroom Risotto with Parmesan Recipe | Robin Miller
Ingredients: 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; ground black pepper

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Serve this Asparagus-Wild Mushroom Risotto with Parmesan recipe alongside your favorite main for a complete meal. Simple, reliable, and delicious. Try it.

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Ingredients

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
ground black pepper