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Mushroom and Asparagus Risotto

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This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.

Source: The Martha Stewart Show, February Winter 2008
Servings

Ingredients

Directions

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  • ssfeathe_249631
    21 MAR, 2013
    Some folks have commented they cannot cook with wine. I have very successfully substituted a mixture of balsamic vinegar and purple grape juice for red wine in a hearty soup. Perhaps white grape juice and white balsamic would do the trick here, but I'd use much less at first because of the sweetness and the simpler flavor profile. Proportion is equal amounts of each.
    Reply
  • TryingEverything
    8 OCT, 2011
    I love risotto but wanted to cut the fat, so I cut the oil down to the minimum (by way more than half), the butter by half (it could have been cut more) and the cheese by three quarters. It tasted terrific. I eliminated the porcini because I'm cheap ($6 an ounce!) and next time I'd double the asparagus, since there was only enough for a few spears on each serving. It came out to more than 6 ample servings!
    Reply
  • MS10774346
    26 NOV, 2010
    Wonderful risotto recipe. I do cut back on the butter and don't add the oil at the end. I have also used peas instead of asparagus since my hubby isn't a fan of asparagus. I typically squeeze a bit of lemon at the end and it really brightens up the flavors.
    Reply
  • hbmb1019
    22 AUG, 2010
    This was so delicious! My husband and boys loved it! I did cut the butter and bit and used cremini mushrooms. It was perfect. I was hesitant to add all that butter, cheese and olive oil at the end. I will probably cut the oil and butter in half next time because I don't think it needed it. I will make this risotto again and again!!
    Reply
  • hbmb1019
    22 AUG, 2010
    This was so delicious! My husband and boys loved it! I did cut the butter and bit and used cremini mushrooms. It was perfect. I was hesitant to add all that butter, cheese and olive oil at the end. I will probably cut the oil and butter in half next time because I don't think it needed it. I will make this risotto again and again!!
    Reply
  • ac96
    9 APR, 2010
    I made this recipe tonight and it was delicious! I added the ends of the asparagus to the mushroom stock. Next time I make this, I will probably cut out half of the butter just to lower the fat content.
    Reply
  • HUGEMARTHAFAN
    28 OCT, 2008
    This is an awesome recipe, makes a great main dish
    Reply
  • HUGEMARTHAFAN
    28 OCT, 2008
    This is an awesome recipe, makes a great main dish
    Reply
  • HUGEMARTHAFAN
    28 OCT, 2008
    This is an awesome recipe, makes a great main dish
    Reply
  • HUGEMARTHAFAN
    28 OCT, 2008
    This is an awesome recipe, makes a great main dish
    Reply

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