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

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, divided

Packaged
1 cup Arborio rice
4 cups vegetable or chicken broth, warmed
1/2 cup dry white wine (optional)
2 tbsp olive oil, divided
Salt & pepper, to taste

Optional Garnish
Fresh parsley or lemon zest

Preparation

  • Slice the mushrooms and trim and cut the asparagus into bite-sized pieces.
  • Finely dice the onion and mince the garlic.
  • Grate the Parmesan cheese and chop parsley if using.
  • Warm the broth in a saucepan and keep it gently simmering on the stove.

Cooking

  • Heat olive oil in a large skillet or pot over medium heat. Add the mushrooms and cook until browned and tender. Remove and set aside.
  • In the same pan, add the asparagus with a small splash of broth and sauté until just tender. Remove and set aside with the mushrooms.
  • Add olive oil and part of the butter to the pot. Stir in the onion and cook until soft and translucent.
  • Add the garlic and cook briefly until fragrant.
  • Stir in the Arborio rice and toast for a minute or two until the edges look slightly translucent.
  • Pour in the white wine if using and cook until mostly absorbed.
  • Begin adding the warm broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue until the rice is creamy and just tender.
  • Stir the cooked mushrooms and asparagus back into the risotto. Add the remaining butter and Parmesan, stirring until creamy. Season with salt and black pepper to taste.

Serving

  • Spoon the risotto into bowls while hot and creamy.
  • Top with extra Parmesan, chopped parsley, or lemon zest if desired.
  • Serve immediately for the best texture.