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Mushroom and Asparagus Risotto

Samantha
  • 30 minutes
  • Serves

INGREDIENTS

1 tbsp

olive oil

6

thinly sliced pancetta or prosciutto (optional)

2 cups

sliced or chopped mushrooms (button, crimini, oyster and/or shiitake all work)

2

medium cloves garlic, minced

1 1/2 cups

arborio rice

1/4 cup

dry white wine

5 cups

vegetable or chicken broth

1 tsp

dried thyme or 3-4 thyme sprigs (fresh)

1/2

lbs asparagus, trimmed and chopped

1 tsp

kosher salt

1 tsp

ground pepper

1 tsp

truffle oil* ((optional) )