Preparing the Broth
Warm 4 cups vegetable or chicken broth in a saucepan over low heat and keep it warm throughout the cooking process. This helps the risotto cook evenly and absorb liquid properly.
Building the Flavor Base
In a large skillet or saucepan over medium heat, add 1 tablespoon of the 2 tablespoons olive oil and 1 tablespoon of the 2 tablespoons butter. Add 1 small finely diced yellow onion and cook for 3–4 minutes until softened. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant.
Cooking the Mushrooms and Asparagus
Add 8 oz sliced mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown. Stir in 1 bunch asparagus (trimmed and cut into 1-inch pieces) and cook for another 2–3 minutes until slightly tender. Season lightly with salt and pepper to taste, then remove the vegetables from the pan and set aside.
Toasting the Rice
In the same pan, add the remaining 1 tablespoon olive oil. Stir in 1 cup Arborio rice and cook for 1–2 minutes, stirring constantly, until the grains are lightly toasted and slightly translucent around the edges.
Deglazing and Cooking the Risotto
Pour in ½ cup dry white wine (optional) and stir until mostly absorbed. Begin adding the warm broth one ladle at a time (about ½ cup per addition), stirring frequently and allowing each addition to be absorbed before adding more. Continue this process for about 18–20 minutes until the rice is tender and creamy but still slightly firm in the center.
Finishing the Risotto
Return the cooked mushrooms and asparagus to the pan. Stir in the remaining 1 tablespoon butter and ½ cup grated Parmesan cheese until melted and creamy. Adjust seasoning with additional salt and pepper to taste.
Serving
Serve immediately, topped with extra Parmesan cheese and an optional garnish of fresh parsley or lemon zest for brightness.
