Wild Mushroom and Asparagus Risotto - Alton Brown
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.
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
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