Risotto with asparagus, wild mushrooms and parmesan

Ingredients:

• 2 teaspoons olive oil
• 2 chopped shallots
• 2 cloves garlic, crushed
• 8 cups chopped wild mushrooms (any combination, such as shiitake, button mushrooms, oyster mushrooms, etc.)
• 1 teaspoon dried thyme
• 2 cups of boiled Arborio rice
• 1 cup lightly salted beef broth
• 2 cups fresh or frozen asparagus, cut into 2cm pieces
• 0.5 tbsp. grated parmesan
• 2 tbsp chopped fresh parsley leaves

Preparation:

1. In a large saucepan, heat the oil over medium heat. Add the shallots and garlic and cook for 1 minute. Add the mushrooms and cook for 5 minutes, until softened and the mushrooms release their juices. Add the thyme and cook for 1 minute, until fragrant. Remove with a slotted spoon. 1 cup fried mushrooms and set aside for the recipe "Turnovers with wild mushrooms and pecorino cheese".
2. Add the rice, broth, and asparagus to the mushrooms in the saucepan and bring to a boil. Cook for 5 minutes, then add the Parmesan cheese and finely chopped parsley. Season with salt and pepper to taste. Divide the risotto among bowls and serve hot.
   
   Serving options:
   Toss cherry tomatoes with store-bought Caesar dressing and serve over risotto.