Ingredients
- 6 cups chicken broth
- 1 cup dry white wine
- 2 tablespoons unsalted butter
- 1 cup finely chopped onion
- Kosher salt and freshly ground black pepper
- 2 cups Arborio rice
- 5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
- 7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
- 2 ounces grated Parmesan, approximately 1/2 cup
- 1 teaspoon grated lemon zest
- 1/2 teaspoon freshly grated nutmeg
Description
Food Network Invites You To Try This Wild Mushroom And Asparagus Risotto Recipe From Alton Brown.
Food Network
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter