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Risotto With Asparagus and Porcini Mushrooms

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“Recipe is from "Just Peachy, Cooking Up a Cure, found in my America's Best Recipe's cookbook. I love risotto and the addition of asparagus and mushrooms really got my attention.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside.
  2. Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside.
  3. Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.

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