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.

David Bonom
Source: EatingWell Magazine, May/June 2012


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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 1 1/2 cups of the simmering broth and cook, stirring, until it is absorbed. Continue to cook on medium-low, adding broth in 1/2-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.

Nutrition Facts

335 calories; protein 10.1g; carbohydrates 48.5g; dietary fiber 3.9g; sugars 3g; fat 6.7g; saturated fat 2.3g; cholesterol 7.2mg; vitamin a iu 1152.4IU; vitamin c 12mg; folate 102.6mcg; calcium 163mg; iron 2mg; magnesium 38.3mg; potassium 462mg; sodium 720.8mg; thiamin 0.1mg.

Reviews (4)

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6 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Love this but we added an extra cup of wine mid broth So yummy. We served with marinated sirloin steaks. Read More
Rating: 4 stars
Great dish! 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 Read More
Rating: 3 stars
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. Read More
Rating: 5 stars
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!! Read More
Rating: 4 stars
Amazing Risotto! 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 Read More