Aspargus Mushroom Risotto

Aspargus Mushroom Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 6

    c chicken broth

  • 1

    c white wine

  • 2

    T butter

  • 1

    c chopped onion

  • salt and pepper

  • 2

    c Arborio rice

  • 2

    c sliced mushrooms, chopped and sauteed

  • c asparagus, about 12 oz trimmed, blanched and cut into 1 in pieces

  • ½

    c grated parmesan


In a large saucepan, combine broth and wine. Bring to a boil over med heat and reduce heat to low, and keep at a simmer. In a large skillet over med heat melt butter. Add onion and season to taste with salt. Cook for 5 min until translucent. Add rice and stir for 3 min. Reduce heat to low and add a ladle of stock. Stir until liquid is absorbed. Continue with the liquid this way until it is all absorbed, about 35-45 min. Add mushrooms and aspargus pieces and stir until risotto is creamy. Remove from heat and stir in Parmesan. Season to taste with salt and pepper.


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