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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 and ground black pepper

Description

Food Network Invites You To Try This Asparagus-Wild Mushroom Risotto With Parmesan Recipe From Robin Miller.

Food Network