| Level: | Intermediate |
| Total: | 45 min |
| Prep: | 10 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces pencil-thin asparagus
- 7 cups water
- 3 teaspoons kosher salt, plus 2 teaspoons for water
- Freshly ground black pepper
- 1/2 cup unsalted butter
- 8 ounces mixed mushrooms, sliced
- 1 shallot, diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry vermouth
- 3 to 4 generous sprigs fresh thyme or lemon thyme
- 1 to 2 teaspoons finely grated lemon zest
- 1/2 cup grated parmesan cheese
- 5 ounces (1 cup) frozen peas, thawed
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Cut asparagus just below the tips, then on an angle at 1/4-inch intervals, discarding the woody part at the bottom. Set aside.
- Bring water to a simmer and add 2 teaspoons of the salt. Keep on a low simmer.
- Heat 2 tablespoons of the butter in a large skillet over medium-high heat and add mushrooms. Cook, stirring occasionally, until crispy and browned. Season with 1/2 teaspoon salt and pepper, to taste, and set aside.
- In a large saucepan, add another 2 tablespoons of the butter over medium-high heat and let brown slightly until nutty. Add the shallot to the pot and cook until translucent, about 2 minutes. Add the rice and stir so that it is coated with the butter and glossy, about 1 minute. Stir in the remaining 2 1/2 teaspoons salt. Add the vermouth and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice. Add the thyme springs. Ladle in about 1/2 cup of the simmering water and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of water at a time, stirring between additions and letting the rice absorb the liquid before adding more.
- When rice has absorbed about half the water (about 10 minutes into cooking process), stir in lemon zest. Continue stirring and adding water, 5 minutes more. Add asparagus. When rice is tender but al dente, after 20 or so minutes of cooking time, stop adding water. Vigorously beat in the remaining butter and cheese. Add the mushrooms, peas and lemon juice and stir just until heated through. Remove from heat. Let risotto rest for a minute or so before serving. Divide among 4 warm bowls, grind a generous amount of pepper over each, and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 635 |
| Total Fat | 29 g |
| Saturated Fat | 18 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 6 g |
| Sugar | 5 g |
| Protein | 17 g |
| Cholesterol | 74 mg |
| Sodium | 1662 mg |
Reviews
This was delicious & my husband has deemed it his new favorite. I only gave it 4 stars as written but would give it 5 stars with modifications. First of all, I did not use nearly as much salt as it called for. I only added salt to the water & did not add any more after that. I also would add more mushrooms & more asparagus and/or peas.
Loved the subtle flavor of the lemon.
This risotto is incredible. I had some leftover chicken broth so I subbed that for the water. As long as you taste as you go you can’t overdo the salt. I’ve made this 3 times and it’s a favorite.
I can eat this everyday it’s such a delicious comfort food!
I give it five stars because this is like the best risotto recipe for me but DANG!!!! TOO MUCH SALT!!! I should’ve known after pouring the first teaspoon on the rice that it was too much because the water has salt and then you’re adding grated parmesan but lesson learned to follow recipe but also go with what you know and how u feel about ur cookn…also re-read the reviews lol since it had been awhile i’d saved this recipe.
Delicious! Add less salt than it calls for and more vegetables. Otherwise, perfect!
Made it as is and found it to be perfect. I will definitely make it a regular.
This is an amazing basic recipe. I made sure to use unsalted butter and carefully added salt based on other reviews. I also added carrots and used white wine, it’s what I had on hand. Definitely making again!
Love this recipe. Agree on lowering the total amount of salt. Mi also add cubed cooked chicken to make a really hearty meal. Delish.
LOVE this recipe. I do use maybe 1/3 of the salt it calls for, and I happened to have chicken shmaltz around so I subbed that for half of the olive oil. It’s absolutely delicious. Certainly not healthy, it has a ton of fat, but great to make once a year when asparagus is really cheap. This is a dish that will benefit greatly from homemade chicken stock if you have it.
so much salt. couldn’t even eat the risotto.