Mushroom and Asparagus Risotto
A creamy, spring-inspired risotto loaded with tender asparagus, sautéed mushrooms, and Parmesan, perfect for a comforting yet fresh meal.
This vibrant and comforting risotto combines the earthy flavor of sautéed mushrooms with the fresh, crisp bite of asparagus, all brought together in a rich, creamy Arborio rice base. Slowly cooked with warm broth and a splash of white wine for depth, the risotto is finished with butter and Parmesan cheese for a luscious texture and savory finish. Aromatic garlic and onion add a flavorful foundation, while optional garnishes like fresh parsley or lemon zest offer a bright, refreshing contrast. Perfect as a hearty vegetarian main or elegant side dish, this risotto celebrates the best of seasonal produce in every bite.
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
Fresh
1 small yellow onion, finely diced
2 cloves garlic, minced
8 oz mushrooms, sliced (cremini, button, or mixed)
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 cup Parmesan cheese, grated (plus more for serving)
2 tbsp butter
Pantry
1 cup Arborio rice
4 cups vegetable or chicken broth, warmed
1/2 cup dry white wine (optional)
2 tbsp olive oil
Salt & pepper, to taste
Optional Garnish
Fresh parsley or lemon zest
Instructions
Prepare the Broth
Warm broth in a saucepan over low heat and keep it simmering while making the risotto.
Cook the Vegetables
In a large skillet or pot, heat 1 tbsp olive oil over medium heat. Add mushrooms and cook until browned and tender, 5–7 minutes. Remove and set aside. Add asparagus to the same pan with a splash of broth. Sauté 3–4 minutes until just tender. Remove and set aside with mushrooms.
Start the Risotto
In the same pot, add 1 tbsp olive oil and 1 tbsp butter. Add onion and sauté until soft and translucent, 3–4 minutes. Stir in garlic, cooking for 30 seconds. Add Arborio rice and toast, stirring constantly, for 1–2 minutes until edges look translucent.
Deglaze & Cook
Pour in white wine (if using) and stir until mostly absorbed. Add broth one ladle at a time, stirring often and letting liquid absorb before adding the next. Continue 18–20 minutes until rice is creamy and al dente.
Finish the Risotto
Stir in cooked mushrooms and asparagus. Add remaining 1 tbsp butter and Parmesan cheese. Mix until creamy. Season with salt and pepper to taste.
Serve
Plate risotto and garnish with extra Parmesan, parsley, or lemon zest. Optional Add-Ons: Top with grilled chicken or shrimp, or drizzle with truffle oil for richness.
Warm broth in a saucepan over low heat and keep it simmering while cooking the risotto.
In a large skillet or pot, heat 1 tbsp olive oil over medium heat. Add mushrooms and cook until browned and tender, about 5-7 minutes. Remove and set aside.
Add asparagus to the same pan with a splash of broth and sauté until just tender, about 3-4 minutes. Remove and set aside with the mushrooms.
In the same pot, heat 1 tbsp olive oil and 1 tbsp butter. Add diced onion and cook until soft and translucent, about 3-4 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add Arborio rice and cook, stirring constantly, for 1-2 minutes until the edges of the rice look translucent.
Pour in the white wine (if using) and stir until mostly absorbed.
Begin adding warm broth one ladle at a time, stirring often and letting the liquid absorb before adding the next ladle.
Continue this process until the rice is creamy and al dente, about 18-20 minutes.
Stir in the cooked mushrooms and asparagus. Add the remaining 1 tbsp butter and Parmesan cheese. Mix until creamy.
Season with salt and pepper to taste.
Garnish with extra Parmesan, fresh parsley, or a sprinkle of lemon zest for brightness.
