I would love to know if there is a quick way to pre - cook Arborio rice before this recipe. The finished product is pleasant, but nothing I would cook again or add to my repertoire.","datePublished":"2009-11-03"},{"@type":"Review","author":{"@type":"Person","name":"CHRISTINE C."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"READ BETTER NEXT TIME","datePublished":"2009-09-14"},{"@type":"Review","author":{"@type":"Person","name":"Marci M."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This was a wonderful recipe! I partnered it with stuffed chicken. The asparagus adds such a wonderful aroma and the flavors were very good together. I only used four cups of mushrooms rather than eight. My ten year old daughter went crazy over it! It did make way more than four servings...even as the main dish...but, that makes LEFTOVERS! This is a recipe that I will use often! Will be great for get togethers!","datePublished":"2009-06-09"},{"@type":"Review","author":{"@type":"Person","name":"Jenniefr G."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"This was a great and fast recipe I used the aborio rice from the flank steak recipe which made it quick and easy although not a traditional risotto. It was great. I wanted to point out that the previous reviewer commented that the cooking time was off, but I think they missed that on the ingredients that the rice was supposed to have already been cooked and then just reheated for 5 minutes.","datePublished":"2009-03-15"},{"@type":"Review","author":{"@type":"Person","name":"DIANE O."},"reviewRating":{"@type":"Rating","ratingValue":5,"worstRating":"1","bestRating":"5"},"reviewBody":"I may not be a \"wonderful\" cook, but this was the BEST RISOTTO ever! I noticed one reviewer rated this as a 2 Star-----said risotto was \"crunchy.\" But upon reading the ingredients, we see it calls for \"2 cups COOKED Arborio rice.\" Cooking rice first before adding it to the pot is the way to go! All \"wonderful cooks\" know this! Robin comes through again! Thanks!","datePublished":"2009-01-31"},{"@type":"Review","author":{"@type":"Person","name":"Tamera F."},"reviewRating":{"@type":"Rating","ratingValue":2,"worstRating":"1","bestRating":"5"},"reviewBody":"I searched for a great recipe for my first Thanksgiving at my home. I'm a wonderul cook, but wanted something different than the traditional turkey and mashed potatoes. I chose prime rib and this recipe because all the ingredients sounded delicious. The cooking time says to simmer the \"rice\" for only 5 minutes. Although the rice smelled amazing, and the taste was wonderful...it was VERY crunchy. I followed the recipe exactly! I had to cook it an additional 15 minutes to finally get it softened and then it was mushy/creamy. I'm not sure what I did wrong, or if the recipe was printed incorrectly for a 5 minute simmer; but I see that all other recipes require a longer simmer. I'm so glad that I made this recipe yesterday to try it out instead of on Thanksgiving and ruined my chance to prove my culinary skills during our family holiday dinner. Flavors were great, risotto...crunchy.","datePublished":"2008-11-25"}],"recipeCuisine":"italian","recipeCategory":"appetizer"}
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4.1
(19)
Export 10 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.