For this deep, rich red-wine mushroom risotto recipe with fresh spring asparagus, we like it best when it's made with mushroom broth (which you can find in well-stocked supermarkets), but any type of vegetarian broth works.
1 cup Cabernet Sauvignon or other full-bodied dry red wine
½ cup finely shredded Parmigiano-Reggiano cheese, plus more for garnish
¼ cup chopped fresh parsley, plus more for garnish
¼ teaspoon freshly ground pepper
Bring broth and water to a boil in a medium saucepan. Add asparagus and cook until crisp-tender, about 4 minutes. Remove to a bowl with a slotted spoon and set aside. Reduce the heat under the liquid to maintain a gentle simmer.
Heat oil in a Dutch oven over medium-low heat. Add shallots, garlic and thyme; cook, stirring often, until starting to soften, 2 minutes. Add mushrooms and cook, stirring frequently, until softened, 3 to 4 minutes. Add rice; cook, stirring, for 1 minute. Add wine and cook, stirring often, until the wine is absorbed, 2 to 3 minutes.
Add 1½ cups of the simmering broth and cook, stirring, until it is absorbed. Continue to cook on medium-low, adding broth in ½-cup increments, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when all the broth is used and the rice is creamy and just tender, 24 to 28 minutes total.
Stir in the reserved asparagus and cook for 1 minute. Remove from the heat and stir in cheese, parsley and pepper. Serve immediately, sprinkled with more cheese and parsley, if desired.
335 calories;7 g fat(2 g sat); 4 g fiber; 48 g carbohydrates; 10 g protein; 103 mcg folate; 7 mg cholesterol; 3 g sugars; 0 g added sugars; 1,152 IU vitamin A; 12 mg vitamin C; 163 mg calcium; 2 mg iron; 721 mg sodium; 462 mg potassium
Folate (26% daily value), Vitamin A (23% dv), Vitamin C (20% dv)
Carbohydrate Servings: 3
Exchanges: 2½ starch, 1 vegetable, ½ high fat meat, 1 fat
Never made or eaten risotto before and this was a first, I absolutely loved it, I halfed all ingredients as was cooking for two.Other half loved it too!! Will definitely be making this again!!
April 22, 2013
By: EatingWell User
better with white wine?
I can see how using red wine can add depth of flavor, but I hate the color it turns the rice. Using a lovely, crisp dry white wine like a chardonnay would be my choice for this dish.
June 20, 2012
I think this risotto recipe had an extra cup or two of liquid as compared to other risotto recipes I've made, so it took a little longer. But! It was worth it and I will definitely make this again. The flavors were subtle but it was definitely not bland. Also, cooking with wine is always good because then you have some to drink while you're working. :)
Pros: Good flavor, creamy
Cons: Took longer than other risottos I've made
May 21, 2012
By: Sandy Hafenbrack
The wine turns the rice a weird gray color but what it lacks in looks it makes up for in taste. For best results take your time adding the liquid as it's not a dish you can rush through.
Pros: Creamy and delicious
Cons: The color is a bit off putting
May 18, 2012
By: EatingWell User
Love this, but we added an extra cup of wine mid broth
So yummy. We served with marinated sirloin steaks.