Wild Mushroom and Asparagus Risotto
Wild Mushroom and Asparagus Risotto | Alton Brown's flavorful main dish perfect for spring. Enjoy vegetarian Italian cuisine with a fresh twist!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at altonbrown.com.
Cooking tools:
- Microplane
- Saute pan
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
- Plate
Ingredients
- 3 tablespoons unsalted butter, divided
- 2 cups wild mushrooms, coarsely chopped
- 1 1/2 cups asparagus, cut into 1-inch pieces
- Pinch kosher salt
- 6 cups vegetable or chicken stock
- 1 cup finely chopped onion
- 2 cups Arborio rice
- 1 cup dry white wine
- 1 teaspoon lemon zest
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup grated Parmesan cheese
More Like This
Wild Mushroom and Asparagus Risotto Recipe
forksoverknives.com
Wild Mushroom and Asparagus Risotto with Truffle Oil All Recipes
chopped.com
Asparagus-Wild Mushroom Risotto with Parmesan Recipe | Robin Miller
foodnetwork.com
Wild Mushroom and Asparagus Risotto with Truffle Oil
chopped.com
Vegan Asparagus & Mushroom Spring Risotto
countrycrock.com
Vegan Mushroom and Asparagus Risotto
coolinarco.com
Mushroom Asparagus Risotto
usarice.com
Wild Mushroom Risotto
kosher.com