Asparagus-wild Mushroom Risotto With Parmesan


  • 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


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

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