Mushroom Asparagus Risotto

2  teaspoons		olive oil
2  tablespoons		shallots, chopped
2  teaspoons		cloves garlic, minced
4  cups		sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).
1  teaspoon		dried thyme
2  cups		cooked Arborio rice
1  cup		reduced-sodium beef broth
2		chopped fresh or frozen asparagus spears (1-inch pieces)s
1/2  cup		grated Parmesan
2  tablespoons		chopped fresh parsley leaves
1  pinch		Salt and ground black pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Mushroom Asparagus Risotto ingredients. The serving size for any ingredient in Mushroom Asparagus Risotto may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.



To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.