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Mushroom and Asparagus Risotto

A creamy Italian risotto with earthy mushrooms, tender asparagus, and rich Parmesan cheese. Elegant, comforting, and perfect for any dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Italian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup arborio rice
  • 1 bunch asparagus trimmed and cut into 1-inch pieces
  • 8 oz mushrooms sliced
  • 4 cups vegetable broth warmed
  • 1 small onion or shallot finely diced
  • 3 cloves garlic minced
  • 3 tbsp olive oil or butter divided
  • 0.5 cup white wine optional
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp unsalted butter for finishing
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Equipment

  • Large skillet or saucepan
  • Wooden spoon
  • Ladle
  • Small saucepan

Method
 

  1. Warm vegetable broth in a small saucepan over low heat.
  2. Sauté mushrooms in olive oil until golden, season, and set aside.
  3. Cook asparagus until crisp-tender, then set aside.
  4. Sauté onion and garlic, then stir in arborio rice to toast lightly.
  5. Deglaze with white wine, stirring until absorbed.
  6. Add warm broth gradually, stirring until rice is creamy and al dente.
  7. Stir in cooked mushrooms, asparagus, butter, and Parmesan. Season and serve.

Notes

For extra brightness, stir in a teaspoon of lemon zest before serving.