Back to Mushroom and Asparagus Risotto All Reviews for Mushroom and Asparagus Risotto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 4 3120_022108_risotto.jpg
Ingredients Ingredient Checklist 1 pound assorted mushrooms, such as oyster and cremini, cleaned 1 ounce dried porcini mushrooms 1 bunch asparagus, trimmed 1/2 cup plus 1 tablespoon olive oil, plus more for serving 1 large clove garlic, finely chopped 1 onion, finely chopped 2 cups Arborio rice 1 cup dry white wine Coarse salt and freshly ground black pepper 6 tablespoons unsalted butter 1 cup freshly grated parmesan cheese
Gallery Read the full recipe after the video.
Recipe Summary Servings: 4 3120_022108_risotto.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
3120_022108_risotto.jpg
3120_022108_risotto.jpg
Ingredients
Ingredients
- 1 pound assorted mushrooms, such as oyster and cremini, cleaned 1 ounce dried porcini mushrooms 1 bunch asparagus, trimmed 1/2 cup plus 1 tablespoon olive oil, plus more for serving 1 large clove garlic, finely chopped 1 onion, finely chopped 2 cups Arborio rice 1 cup dry white wine Coarse salt and freshly ground black pepper 6 tablespoons unsalted butter 1 cup freshly grated parmesan cheese
Directions
Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.
Reviews (25)
Add Rating & Review 41 Ratings 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 6 1 star values: 5
Load More Reviews
Reviews (25)
Add Rating & Review 41 Ratings 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 6 1 star values: 5
Add Rating & Review
41 Ratings 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 6 1 star values: 5
41 Ratings 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 6 1 star values: 5
41 Ratings 5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 6 1 star values: 5
5 star values: 7 4 star values: 10 3 star values: 13 2 star values: 6 1 star values: 5
Martha Stewart Member Rating: Unrated 03/21/2013 Some folks have commented they cannot cook with wine. I have very successfully substituted a mixture of balsamic vinegar and purple grape juice for red wine in a hearty soup. Perhaps white grape juice and white balsamic would do the trick here, but I'd use much less at first because of the sweetness and the simpler flavor profile. Proportion is equal amounts of each. Martha Stewart Member Rating: Unrated 10/08/2011 I love risotto but wanted to cut the fat, so I cut the oil down to the minimum (by way more than half), the butter by half (it could have been cut more) and the cheese by three quarters. It tasted terrific. I eliminated the porcini because I'm cheap ($6 an ounce!) and next time I'd double the asparagus, since there was only enough for a few spears on each serving. It came out to more than 6 ample servings! Martha Stewart Member Rating: Unrated 11/26/2010 Wonderful risotto recipe. I do cut back on the butter and don't add the oil at the end. I have also used peas instead of asparagus since my hubby isn't a fan of asparagus. I typically squeeze a bit of lemon at the end and it really brightens up the flavors. Martha Stewart Member Rating: Unrated 08/22/2010 This was so delicious! My husband and boys loved it! I did cut the butter and bit and used cremini mushrooms. It was perfect. I was hesitant to add all that butter, cheese and olive oil at the end. I will probably cut the oil and butter in half next time because I don't think it needed it. I will make this risotto again and again!! Martha Stewart Member Rating: Unrated 04/09/2010 I made this recipe tonight and it was delicious! I added the ends of the asparagus to the mushroom stock. Next time I make this, I will probably cut out half of the butter just to lower the fat content. Martha Stewart Member Rating: Unrated 10/28/2008 This is an awesome recipe, makes a great main dish Martha Stewart Member Rating: Unrated 06/07/2008 OK - Made this a second time and several suggestions: 1) Totally agree with dit21 in cutting the butter. I used 3 T. for a full recipe and it was great! 2) Also agree on not adding the olive oil at the end. 3) My family enjoyed adding a little more Parmesan cheese at the table - gives it a little top saltiness. 4) I added the mushrooms a little later in the recipe and they didn't get as mushy - preferred this texture. Martha Stewart Member Rating: Unrated 03/28/2008 Fabulous - better to peel the Asparagus. Martha Stewart Member Rating: Unrated 03/03/2008 This is very delicious! When I made it, I used a few more mushrooms, 4 tablespoons butter and about 3/4 cup cheese (in an attempt to cut down on fat). It worked just fine. Will be making this one again. Brilliant Martha! Martha Stewart Member Rating: Unrated 02/29/2008 This is fabulous. Make it as a side dish with beef tenderloin. I made just half the recipe and only used cremini mushrooms but the flavor is wonderful. I did not put the extra olive oil on top. Thought it was plenty creamy without it. Will make this again. I could see eating this as a girls night out meal by itself. Very filling. Martha Stewart Member Rating: Unrated 02/29/2008 You can still cook with wine if you're a Muslim. All the alcohol evaporates and what's left is flavor. However, if that's pushing the envelope for you, you can use chicken, vegetable or more of the mushroom stock which will work just fine. Martha Stewart Member Rating: Unrated 02/28/2008 Absolutely delicious, I wouldn't change a thing. I cut the recipe in half since I'm only cooking for one and it was great. Martha Stewart Member Rating: Unrated 02/28/2008 Coombsy: I served this dish with seafood. The dish was very palatable,but a bit too oily.I thing the next time I serve it, I'll omit the extra olive oil on top. The wine give this dish such a wonderful flavor combination with the risoto Martha Stewart Member Rating: Unrated 02/27/2008 I am a Muslim so I can't use alcohol or pork. What is the next good thing I can substitute Martha Stewart Member Rating: Unrated 02/23/2008 I would use Chicken broth or maybe a beef broth by Campbells in place of it. I have done that in many recipes and it still turns out great! Martha Stewart Member Rating: Unrated 02/22/2008 Is there a substitute for the wine?Martha Stewart Member
Rating: Unrated 03/21/2013
Some folks have commented they cannot cook with wine. I have very successfully substituted a mixture of balsamic vinegar and purple grape juice for red wine in a hearty soup. Perhaps white grape juice and white balsamic would do the trick here, but I’d use much less at first because of the sweetness and the simpler flavor profile. Proportion is equal amounts of each.
Rating: Unrated
Rating: Unrated 10/08/2011
I love risotto but wanted to cut the fat, so I cut the oil down to the minimum (by way more than half), the butter by half (it could have been cut more) and the cheese by three quarters. It tasted terrific. I eliminated the porcini because I’m cheap ($6 an ounce!) and next time I’d double the asparagus, since there was only enough for a few spears on each serving. It came out to more than 6 ample servings!
Rating: Unrated 11/26/2010
Wonderful risotto recipe. I do cut back on the butter and don’t add the oil at the end. I have also used peas instead of asparagus since my hubby isn’t a fan of asparagus. I typically squeeze a bit of lemon at the end and it really brightens up the flavors.
Rating: Unrated 08/22/2010
This was so delicious! My husband and boys loved it! I did cut the butter and bit and used cremini mushrooms. It was perfect. I was hesitant to add all that butter, cheese and olive oil at the end. I will probably cut the oil and butter in half next time because I don’t think it needed it. I will make this risotto again and again!!
Rating: Unrated 04/09/2010
I made this recipe tonight and it was delicious! I added the ends of the asparagus to the mushroom stock. Next time I make this, I will probably cut out half of the butter just to lower the fat content.
Rating: Unrated 10/28/2008
This is an awesome recipe, makes a great main dish
Rating: Unrated 06/07/2008
OK - Made this a second time and several suggestions: 1) Totally agree with dit21 in cutting the butter. I used 3 T. for a full recipe and it was great! 2) Also agree on not adding the olive oil at the end. 3) My family enjoyed adding a little more Parmesan cheese at the table - gives it a little top saltiness. 4) I added the mushrooms a little later in the recipe and they didn’t get as mushy - preferred this texture.
Rating: Unrated 03/28/2008
Fabulous - better to peel the Asparagus.
Rating: Unrated 03/03/2008
This is very delicious! When I made it, I used a few more mushrooms, 4 tablespoons butter and about 3/4 cup cheese (in an attempt to cut down on fat). It worked just fine. Will be making this one again. Brilliant Martha!
Rating: Unrated 02/29/2008
This is fabulous. Make it as a side dish with beef tenderloin. I made just half the recipe and only used cremini mushrooms but the flavor is wonderful. I did not put the extra olive oil on top. Thought it was plenty creamy without it. Will make this again. I could see eating this as a girls night out meal by itself. Very filling.
You can still cook with wine if you’re a Muslim. All the alcohol evaporates and what’s left is flavor. However, if that’s pushing the envelope for you, you can use chicken, vegetable or more of the mushroom stock which will work just fine.
Rating: Unrated 02/28/2008
Absolutely delicious, I wouldn’t change a thing. I cut the recipe in half since I’m only cooking for one and it was great.
Coombsy: I served this dish with seafood. The dish was very palatable,but a bit too oily.I thing the next time I serve it, I’ll omit the extra olive oil on top. The wine give this dish such a wonderful flavor combination with the risoto
Rating: Unrated 02/27/2008
I am a Muslim so I can’t use alcohol or pork. What is the next good thing I can substitute
Rating: Unrated 02/23/2008
I would use Chicken broth or maybe a beef broth by Campbells in place of it. I have done that in many recipes and it still turns out great!
Rating: Unrated 02/22/2008
Is there a substitute for the wine?
All Reviews for Mushroom and Asparagus Risotto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom and Asparagus Risotto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
