Wild Mushroom and Asparagus Risotto

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(63) Course Main Dishes

Ingredients in this Recipe

1 cup dry white wine
1 cup finely chopped onion
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg
2 cups Arborio rice
2 ounces grated Parmesan, approximately 1/2 cup
2 tablespoons unsalted butter
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
6 cups chicken broth
7 ounces asparagus, cooked and cut into 1 inch pieces, approximately 1 1/2 cups
Kosher salt and freshly ground black pepper

Recipe Preparation

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