Asparagus-Wild Mushroom Risotto with Parmesan

Directions

1. 1
   Heat oil in a large stock pot over medium heat.
2. 2
   Add shallots and garlic and cook 1 minute.
3. 3
   Add mushrooms and saute 5 minutes, until tender and releasing juice.
4. 4
   Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
5. 5
   To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
6. 6
   Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.