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 cooking 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, 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.

Start the Risotto

  • 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.

Deglaze & Cook

  • 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.

Finish the Risotto

  • 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.

Serve

  • Garnish with extra Parmesan, fresh parsley, or a sprinkle of lemon zest for brightness.

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.