Mushroom-Asparagus Risotto

Name: Mushroom-Asparagus Risotto
Cuisine: Italian
Ingredients: 7 cups lower-salt chicken or vegetable broth; Kosher salt; 1/4 cup extra-virgin olive oil; 1-1/4 cups minced shallots; 2 tsp. minced garlic; 7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups); 12-1/4 oz. (1-3/4 cups) Turkish baldo rice; 1/2 cup dry white wine; 6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup); 1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater); Freshly ground black pepper

Instructions

Baldo rice is a great pick for this simple springtime risotto because it releases enough starch as it cooks to warrant only frequent—not constant—stirring, making this less labor intensive than…

Updated at: Thu, 21 Nov 2024 12:26:08 GMT