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
Packaged
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
In a saucepan, warm 4 cups vegetable or chicken broth over low heat and keep it gently simmering while you make the risotto.
Cook the Vegetables
In a large skillet or pot, heat 1 tablespoon olive oil over medium heat. Add 8 oz sliced mushrooms (cremini, button, or mixed) and cook until browned and tender, 5–7 minutes. Remove and set aside. In the same pan, add 1 bunch asparagus (trimmed and cut into 1-inch pieces) with a splash of broth. Sauté for 3–4 minutes until just tender. Remove and set aside with the mushrooms.
Start the Risotto
In the same pot, add 1 tablespoon olive oil and 1 tablespoon butter. Stir in 1 small finely diced yellow onion and sauté until soft and translucent, 3–4 minutes. Add 2 cloves minced garlic and cook for 30 seconds. Stir in 1 cup Arborio rice, toasting for 1–2 minutes until the edges look translucent.
Deglaze & Cook
Pour in 1/2 cup dry white wine (optional) and stir until mostly absorbed. Begin adding the warm broth, one ladle at a time, stirring often and letting the liquid absorb before adding the next. Continue this process for 18–20 minutes, until the rice is creamy and al dente.
Finish the Risotto
Stir the cooked mushrooms and asparagus back into the pot. Add the remaining 1 tablespoon butter and 1/2 cup grated Parmesan cheese, stirring until the risotto is creamy. Season with salt and pepper to taste.
Serve
Spoon the risotto into bowls and top with extra Parmesan. Garnish with fresh parsley or a sprinkle of lemon zest for brightness. Optional: add grilled chicken, shrimp, or a drizzle of truffle oil for extra 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.
