This Mushroom and Asparagus Risotto is the perfect balance of earthy mushrooms, fresh seasonal asparagus, and creamy Arborio rice. It’s a comforting, elegant vegetarian meal that’s perfect for spring or any time asparagus is in season.
Whether you’re cooking for a cozy night in or hosting a dinner party, this dish delivers rich flavor and a creamy texture every time.
⭐ Recipe Details
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Difficulty: Moderate
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🥘 Ingredients
- 1 cup Arborio rice
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms (cremini, shiitake, or mixed), sliced
- 1 cup asparagus, trimmed and chopped into 1-inch pieces
- 4 cups vegetable broth, kept warm
- ½ cup dry white wine (optional but recommended)
- ½ cup grated Parmesan cheese (plus more for serving)
- 2 tbsp butter
- Salt and pepper, to taste
- Fresh parsley or thyme (optional garnish)
🍽️ How to Make Mushroom and Asparagus Risotto
1. Prep Your Ingredients
- Warm the vegetable broth in a saucepan and keep it on low heat.
- Chop your veggies so everything is ready to go once you start cooking.
2. Sauté the Aromatics
- In a large pan, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent (about 3–4 minutes).
- Stir in garlic and cook for another 30–60 seconds, until fragrant.
3. Cook the Mushrooms
- Add sliced mushrooms to the pan. Sauté for 5–7 minutes until they’re golden brown and the liquid has mostly evaporated.
- Season with salt and pepper.
4. Toast the Rice
- Stir in Arborio rice. Toast for 1–2 minutes until edges become translucent. This enhances flavor and texture.
5. Deglaze with Wine
- Pour in white wine and stir until it has mostly evaporated. If skipping the wine, move straight to adding broth.
6. Add Broth Gradually
- Add one ladle of warm broth at a time, stirring frequently.
- Wait until most of the liquid is absorbed before adding more.
- Continue this process for about 20 minutes, until rice is creamy and al dente.
7. Sauté the Asparagus
- While risotto cooks, sauté asparagus in a small pan with olive oil for 3–4 minutes until bright green and tender-crisp. Season lightly with salt and pepper.
8. Finish the Risotto
- Once rice is cooked and creamy, stir in cooked asparagus, butter, and Parmesan.
- Mix well until everything is melted and combined. Adjust seasoning to taste.
9. Serve and Garnish
- Serve warm, topped with more Parmesan and a sprinkle of fresh herbs, if desired.
🔄 Tips for Perfect Risotto
- Keep stirring: Constant stirring helps release starches for that classic creamy texture.
- Use warm broth: Cold broth slows down the cooking process and alters texture.
- Don’t overcook asparagus: Add it near the end so it stays crisp and vibrant.
- Serve immediately: Risotto is best hot and freshly made.
🥦 Variations
- Vegan: Use olive oil instead of butter, and swap Parmesan for nutritional yeast or vegan cheese.
- Add-ins: Try peas, zucchini, leeks, or spinach for extra veggies.
- Different cheeses: Try goat cheese or Pecorino for a twist.
🔍 Nutrition (Per Serving)
Estimated values:
- Calories: 400 kcal
- Carbohydrates: 50g
- Protein: 12g
- Fat: 15g
- Fiber: 5g
🥄 Final Thoughts
This creamy mushroom and asparagus risotto is proof that simple, plant-based ingredients can deliver big flavor. It’s elegant enough for entertaining but easy enough for weeknights. Plus, it’s endlessly customizable to suit your taste or dietary needs.