Yum Peaceful Cooking: Alton Brown's Mushroom and Asparagus Risotto

Friday, September 11, 2009

Alton Brown's Mushroom and Asparagus Risotto


I have to apologize for this pic.....I just have such a hard time with light colored food.

Hopefully I have found a solution but that was after I made this.

Anyways....I just did the Saltimbocca International Tour and when I made that, I decided to also make risotto as a side. For the first time ever.

I didn't have to look to far before coming across Alton Brown's Wild Mushroom and Asparagus Risotto.

I really enjoy watching his show. Its corny yet very informational. I didn't have the benefit of watching him make risotto (bummer), but I trust his recipe. And I wasn't disappointed. I think the only eentsy teensy itty bitty change that I made was the mushrooms. I used crimini instead of wild ones.

My house is crazy enough as it is, without having to deal with wild mushrooms!

badum bum

Ya I know...that was really corny. But I'm really tired and the two go hand in hand.


6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter (this is when I discovered that my daughter had used all the unsalted butter and couldn't figure out why it tasted so blah.....therefore I used salted butter)
1 cup finely chopped onion
Salt and Pepper to taste
2 cups Arborio rice
5 oz crimini mushrooms, coarsely chopped (I think I sliced mine), and cooked
7 oz asparagus, cooked and cut into 1" pieces
2 oz parmesan cheese, grated
1 teaspoon lemon zest
1/2 teaspoon nutmeg

In a large pot, combine chicken broth and wine. Heat until it just begins to simmer. Keep warm.

In another large pot (3 - 4 quart heavy saucepan) melt the butter over medium heat. Add the onions and a pinch of salt. Cook until translucent, about 5 minutes. Add the rice and stir.


Cook for a few minutes, until the grains are translucent around the edges.....


Alton says "Be careful not to allow the grains or onions to brown".

Turn down the heat to low and add just enough of the broth combo to barely cover the top of the rice....


Stir often, until the liquid is completely absorbed. Add more broth to barely cover the rice, stir often and repeat again, with the remaining liquid which should be just enough to cover the rice for the third time.

This liquid, stir, liquid, stir, liquid, stir process should take about 35 - 40 minutes.

Once the liquid has been mostly absorbed for the final time, its time to add your asparagus and mushrooms....


Stir everything together until the risotto is creamy and the veggies are heated through. Remove from heat and stir in your Parmesan cheese, lemon zest and nutmeg....


Season with salt and pepper to taste.....and serve.


Yum! Of course the asparagus and mushrooms were a no brainer....but the freshness that lemon gives a recipe.....good stuff baby!

First time ever having, let alone making risotto and it was good. (hopefully I did it right LOL) I can't wait to try other versions. From what I've seen....it's pretty darned versatile.


  1. I have yet to try an alton brown recipe... dont know why.. this sounds mighty delicious and it looks fantastic for your first time. I made risotto once and it flopped. I should try this one.

  2. I have never made risotto. Is it as zen-like as people claim? Or is it a pain in the ass to stir it for so long? LOL It looks good enough to take the time. I might just have to try it.

  3. This sounds delicious!!! I love to make risotto,but it takes a lot of time to make it :)

  4. You did great for your first risotto.
    If you want more flavour from mushrooms and asparagus, sauté those with onions and then add rice and proceed as you did. I also add wine alone first, let it evaporate and then start adding the stock. They are all just small things, but add a lot to the final result.

  5. Donna - you know....i've never had risotto before, so, for all i know....mine could be a flop, I just don't know any better hahaha

    Cathy - I was so busy with the saltimbocca and the camera...i totally missed the zen thing. if I wasn't already in the kitchen doing other things, the stirring would've been a pain in the ass...but since I was already there...eh.

    Nags - thank you for stopping by. its always nice to see a new face :) you're right....mushrooms and rice, it's almost like they were made for each other.

    Erica - ya, it took a while, but it was worth it.

    Dajana - I'll have to pick your brain more thoroughly in BS LOL...I see what you mean about getting more of the mushroom and asparagus flavor. I'd be afraid the asparagus would get too mushy if i added it in the beginning? after I made the risotto, I saw on the back of the Arborio package that the wine should be added alone, first. makes sense.

  6. I love risotto and I love your combining wild mushrooms and asparagus in this wonderful recipe. Delicious!

  7. This turned out perfect for your first time. It looks so creamy and moist! I bet it was delicious!

  8. MMM I have never met a risotto I did not like... Looks phenomenal, I will have to try this instead of adding a puree... Awesome! It's so zen.. I love it... !!!

  9. I need to try this version. But not today as I am totally out of the rice. Isn't amazing how you can have 5 kinds of rice at any given moment but not THE kind that you need?


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