Who doesn’t love risotto? Risotto is delicious and simple to make. This wild mushroom and asparagus risotto has become one of my go-to-meals. I make a big batch and enjoy it all week!
Check out the recipe below!
6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
2 cups Arborio rice
¾ cups of wild mushrooms, cooked and cut into slices
1 ½ cups of asparagus, cooked and cut into pieces
½ cup of grated parmesan
1/2 teaspoon freshly grated nutmeg
In a medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
In a large saucepan over medium heat, melt the butter. Add the onions and a pinch of salt, stir about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed.
Once it’s mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the parmesan and nutmeg.