Risotto with Asparagus and Wild Mushrooms

Name: Risotto with Asparagus and Wild Mushrooms
Yield: Serves 4 as a main course or 6 as a first course
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, unsalted butter; 4 ounces, wild mushrooms, trimmed and sliced thin; 1/2 pound, thin asparagus, trimmed and cut into 2-inch pieces; 3 tablespoons, olive oil; 1 , medium onion, peeled and diced; 2 cups, Arborio rice, or medium grain rice; , Table salt; 1 can, low-sodium chicken broth, combined with 3 cups water; 1/2 cup, dry white wine; 1/2 cup, grated Parmesan cheese, or grated Asiago, plus extra for passing

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Rice
Weeknight
Easter

Appears in Cook's Illustrated March/April 1994

Surprise! You can forget about constant stirring the next time you make risotto.

SERVES 4 as a main course or 6 as a first course

TIME 50 minutes

Risotto with Asparagus and Wild Mushrooms

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