Mushroom and Asparagus Risotto
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Asparagus (1 bunch)
- Garlic (1 large clove)
- Mushrooms, assorted (1 pound)
- Onion (1)
- Porcini mushrooms, dried (1 ounce)
- Cooking & Baking
- Olive oil (9/16 cup)
- Salt and freshly ground black pepper, Coarse (1)
- Pasta & Grains
- Arborio rice (2 cups)
- Dairy
- Butter, unsalted (6 tablespoons)
- Parmesan cheese (1 cup)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published July 26, 2011 (1 year ago).
3 people saved this recipe.
