Black Rice Risotto with Peas, Asparagus & Mushrooms

Name: Black Rice Risotto with Peas, Asparagus & Mushrooms
Ingredients: 2 tablespoons olive oil; 3/4 pound golden chanterelles; 1/4 cup sherry; 1/2 pound asparagus; 5 cups vegetable stock or chicken stock; 2 tablespoons butter; 1 tablespoon fresh thyme; 8 basil leaves; 2 tablespoons chives, minced; 1/4 cup shallots, minced; 2 garlic cloves, thinly sliced; 1 cup black rice; 1/3 cup dry white wine; 1 cup fresh spring peas, blanched and cooled (use frozen and thawed peas if necessary); 1/4 cup parmesan, plus more for garnish

andrewzimmern.com

Black Risotto with Peas, Asparagus & Mushrooms By Andrew Zimmern This black rice boasts an intense fragrance, with a chewy texture and roasted, nutty flavor tha

View full recipe on andrewzimmern.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at andrewzimmern.com.

Share this recipe:

Cooking tools:

Ingredients

2 tablespoons olive oil
3/4 pound golden chanterelles
1/4 cup sherry
1/2 pound asparagus
5 cups vegetable stock or chicken stock
2 tablespoons butter
1 tablespoon fresh thyme
8 basil leaves
2 tablespoons chives, minced
1/4 cup shallots, minced
2 garlic cloves, thinly sliced
1 cup black rice
1/3 cup dry white wine
1 cup fresh spring peas, blanched and cooled (use frozen and thawed peas if necessary)
1/4 cup parmesan, plus more for garnish