Vegetarian
Mushroom & Asparagus Risotto
Prep Time: 10 min | Cook Time: 25 min | Servings: 4 | Calories: 525
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Prep Time
10 min
Cook Time
25 min
Servings
4
Calories
525
Sautéed porcini mushrooms create a marvelous balance when combined with fresh asparagus and a rich chicken broth in this risotto. Sargento® Shredded 6 Cheese Italian is the perfect ingredient to merge the savory flavors and serves as an aromatic topping. This recipe is a certified crowd-pleaser.
Ingredients
- 4 cups chicken broth
- 1/2 oz. dried porcini mushrooms, cut into 1/2-inch pieces, divided
- 2 Tbsp. olive oil
- 1/2 cup chopped shallots or chopped onion
- 8 oz. sliced assorted fresh mushrooms, such as button or crimini
- 1-1/2 cups arborio rice
- 1/2 cup white wine (optional)
- 8 oz. asparagus spears, cut into 1-inch pieces, blanched 1 min in boiling water
- Salt and pepper (optional)
- 1-1/2 cups (6 oz.) Sargento® Shredded 6 Cheese Italian, divided
Directions
- Cook broth and half the porcini mushrooms in medium saucepan over high heat. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat and set aside.
- Heat oil in large skillet over medium-high heat. Add shallots; cook 3 minutes, stirring occasionally. Stir in remaining porcini and fresh mushrooms; cook 3 additional minutes. Add rice; cook 1 minute over a constant simmer. If desired, add wine; simmer until absorbed.
- Add 1 cup broth mixture to skillet. Simmer, stirring frequently, until broth is absorbed. Continue to add broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring frequently. Repeat until rice is cooked through and creamy, using all broth mixture, about 18 minutes. (If needed, add hot water 1/2 cup at a time in place of broth.) Stir in asparagus; heat through.
- Season with salt and pepper, if desired. Remove from heat; stir in 1 cup cheese. Top with remaining cheese and serve.
