Mushroom and Asparagus Risotto: Creamy Comfort with a Gourmet Touch
There’s something truly special about risotto—the way simple ingredients come together into something elegant, comforting, and soul-satisfying. This Mushroom and Asparagus Risotto is a restaurant-worthy dish that’s surprisingly easy to make at home. Creamy, flavorful, and full of tender vegetables, it’s the perfect meal for spring evenings, cozy dinners, or any time you crave something refined yet comforting.
The earthy mushrooms pair beautifully with fresh asparagus, while the creamy arborio rice brings it all together in a luscious, savory harmony. Topped with Parmesan and a drizzle of olive oil, this risotto is rich without being heavy—a true celebration of balance.
Why You’ll Love This Mushroom and Asparagus Risotto
- Rich and Creamy Texture: The slow cooking of arborio rice creates a naturally creamy consistency without any added cream.
- Vegetarian-Friendly: Perfect for meatless Mondays or anyone seeking a hearty plant-based meal.
- Seasonal Flavors: Showcases spring’s best produce—fresh asparagus and earthy mushrooms.
- Restaurant Quality at Home: Impress family or guests with this simple yet elegant dish.
- Customizable: Swap in your favorite vegetables or herbs for endless variations.
Ingredients
Main Ingredients
- 1 cup arborio rice
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 8 oz (225 g) cremini or button mushrooms, sliced
- 4 cups vegetable broth (warmed)
- 1 small onion or shallot, finely diced
- 3 cloves garlic, minced
- 3 tbsp olive oil or unsalted butter (divided)
- ½ cup dry white wine (optional, but recommended)
- ½ cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp unsalted butter (for finishing)
- Salt and pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
1. Prepare the Ingredients
Trim the woody ends off the asparagus and cut the spears into 1-inch pieces. Slice the mushrooms and finely dice the onion or shallot. Warm the broth in a small saucepan over low heat—it should stay hot but not boil.
2. Sauté the Vegetables
In a large skillet or saucepan, heat 1 tablespoon of olive oil or butter over medium heat. Add mushrooms and cook for 5–6 minutes, until golden and tender. Season lightly with salt and pepper, then transfer to a plate and set aside.
In the same pan, add another tablespoon of olive oil and the asparagus pieces. Sauté for 3–4 minutes until crisp-tender. Remove and set aside with the mushrooms.
Mushroom and Asparagus Risotto
Ingredients
Equipment
Method
- Warm vegetable broth in a small saucepan over low heat.
- Sauté mushrooms in olive oil until golden, season, and set aside.
- Cook asparagus until crisp-tender, then set aside.
- Sauté onion and garlic, then stir in arborio rice to toast lightly.
- Deglaze with white wine, stirring until absorbed.
- Add warm broth gradually, stirring until rice is creamy and al dente.
- Stir in cooked mushrooms, asparagus, butter, and Parmesan. Season and serve.
Notes
3. Sauté Aromatics and Toast the Rice
Add the remaining tablespoon of olive oil to the same pan. Add diced onion and cook for 2–3 minutes until softened. Stir in minced garlic and cook for 30 seconds. Add the arborio rice and cook for 1–2 minutes, stirring constantly until each grain is lightly coated and slightly translucent around the edges.
This step enhances the nutty flavor and ensures a better risotto texture.
4. Deglaze with Wine
Pour in the white wine (if using) and stir until mostly absorbed. The aroma will be incredible—it’s the foundation of that classic risotto flavor.
5. Add the Broth Gradually
Begin adding the warm broth one ladleful at a time, stirring frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process for about 18–22 minutes until the rice is creamy and tender with a slight bite in the center (al dente).
Pro tip: Keep the heat on medium-low to prevent the rice from cooking too fast or drying out.
6. Stir in Vegetables and Finish
When the risotto is nearly done, stir in the cooked mushrooms and asparagus. Add butter and grated Parmesan cheese, mixing gently until melted and incorporated. Taste and adjust seasoning with salt and pepper.
7. Serve and Garnish
Spoon the risotto into bowls and top with additional Parmesan, a drizzle of olive oil, and a sprinkle of chopped parsley or chives. Serve immediately while it’s creamy and hot.
Tips for Perfect Risotto
- Use Arborio Rice: It’s the traditional rice for risotto because of its high starch content.
- Keep the Broth Warm: Cold broth will halt the cooking process and change the texture.
- Stir Frequently (But Not Constantly): Stir often enough to release starch but let the rice rest between stirs.
- Add Broth Gradually: Patience is key to achieving perfect creaminess.
- Finish with Butter and Cheese: This step adds luxurious texture and flavor.
Optional Variations
1. Creamy Lemon Risotto Twist
Add a teaspoon of lemon zest and a squeeze of juice at the end for a bright, fresh finish.
2. Truffle Mushroom Risotto
Stir in a drizzle of truffle oil or shaved truffle for an elegant, aromatic touch.
3. Vegan Version
Use plant-based butter and nutritional yeast instead of Parmesan, and vegetable broth for a fully vegan delight.
4. Protein Additions
Top with seared scallops, grilled chicken, or shrimp for a heartier meal.
Serving Suggestions
Serve your Mushroom and Asparagus Risotto with:
- A crisp green salad with lemon vinaigrette
- Garlic bread or focaccia
- A glass of chilled white wine like Sauvignon Blanc or Pinot Grigio
Storage and Reheating Tips
- Store: Keep leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stove with a splash of broth or water to restore creaminess.
- Freeze: Risotto doesn’t freeze well, so it’s best enjoyed fresh.
Nutritional Information (Per Serving)
- Calories: 410
- Fat: 17g
- Carbohydrates: 52g
- Protein: 10g
- Fiber: 3g
- Sodium: 480mg
Final Thoughts
This Mushroom and Asparagus Risotto is pure comfort in a bowl—creamy, flavorful, and sophisticated without being fussy. It’s a dish that makes weeknight dinners feel like fine dining and turns simple ingredients into something truly special.
With its combination of earthy mushrooms, tender asparagus, and rich Parmesan creaminess, this risotto brings Italian charm right to your kitchen table. Whether you’re cooking for a dinner date, hosting friends, or treating yourself, it’s a recipe worth savoring spoonful by spoonful. 🍄💚
Recipe Summary
- Course: Main Course
- Cuisine: Italian
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 4
