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Mushroom & Asparagus Risotto


5cups mushroom broth

2tablespoons olive oil

2tablespoons butter

1small diced onion

1ounce dried porcini mushrooms

1/2 pound asparagus cut into small pieces

1cup dry white wine

1.5 cups arborio rice

1cup shredded Parmesan

1tablespoon chopped fresh parsley


In a large pot, rehydrate mushrooms in

6 cups of hot water. Simmer for 10 minutes

and reduce to low heat. In a separate pot,

melt butter on medium heat, cook onions

until soft; add mushrooms and rice and

cook until heated through. Add wine to

deglaze the pot and simmer until almost

evaporated. Add broth, 1/2 cup at a time,

stirring constantly until it is absorbed by

rice before adding more broth. Mix until

rice is creamy. Remove from heat. Add

butter, asparagus and Parmesan, then salt

and pepper to taste. Garnish with parsley.


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