Asparagus and Mushroom Risotto

I might be getting a little bit a head of myself with this recipe. Asparagus risotto could probably be considered more of a spring dish but what can I say, I’m a little anxious for spring to get here. So last week when it was particularly rainy and cold, I decided to make us a little taste of spring with this creamy risotto with sauteed asparagus and mushrooms.

I haven’t made a risotto since this little teenybopper episode. I don’t know why. Seriously there is not much better than a perfectly cooked risotto. The way the rice absorbs the wine and the hot broth allows it to become scrumptiously creamy without a drop of cream. And if they keep turning out like this one, risotto will be at the top of my favorite meal list in no time.

Note: To make this vegetarian simply use vegetable broth instead of chicken broth.

Asparagus and Mushroom Risotto Recipe

Serves 4 Prep Time: Cook Time:

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 pound asparagus, bottom inch discarded, cut into 2 inch pieces
  • 3 cups sliced mushrooms
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 cups chicken or vegetable broth
  • 1 tablespoon butter
  • 1 shallot, finely chopped
  • 1 cup arborio rice
  • 1 cup white wine

Instructions

1

In a pan heat one tablespoon of olive oil over medium heat and cook asparagus and mushrooms until softened. About 7 minutes. Stir in kosher salt and black pepper. Reduce heat to low and cover to keep warm.

2

In pot heat broth over medium heat and keep warm while preparing risotto.

3

In another pot, heat butter and remaining olive oil over medium heat. Once butter melts stir in shallots and cook just until softened, about 2 minutes. Stir in arborio rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour one ladle of hot broth over the rice and stir consistently until the liquid is absorbed. Repeat process, one ladle at a time, until all liquid is absorbed by the rice.

4

Stir in asparagus and mushrooms. Serve immediately.

Notes

Enjoy!

Leave a Comment

  • Reply
    Ash
    June 27, 2015 at 4:43 pm

    I’m going to make this tonight. But both the picture this dish and the risotto Milanese pictures show the final product as too rice-y, not risotto-y enough. Risotto should ooze across the plate when spooned out.

  • Reply
    Ashley
    November 23, 2014 at 5:32 am

    Could you substitute the Rice with Orzo?

    • Reply
      Deseree
      November 23, 2014 at 11:36 pm

      I wouldn’t recommend that because orzo is a pasta so it will cook a lot different then the rice.

  • Reply
    Anita Duncan
    July 31, 2014 at 2:03 pm

    Looking forward to trying the mushroom and asparagus risotto tonight

    • Reply
      Deseree
      July 31, 2014 at 9:36 pm

      I hope you enjoy it!

  • Reply
    davoodpallar
    March 3, 2012 at 1:04 pm

    good/veri nic…

  • Reply
    Deseree
    February 17, 2011 at 10:48 am

    Hi Anna- I think either would work. I prefer crimini which are baby portabellas :)

  • Reply
    StephenC
    February 16, 2011 at 2:28 pm

    Peter just made us a radicchio risotto the other day. Gosh I love the stuff. Sometimes I think I could eat it every day. As far as asparagus goes, we eat it all winter long if the price is right.

  • Reply
    Anna @ Tiny Kitchen Creations
    February 16, 2011 at 10:05 am

    I’ve been looking to try cooking my own risotto and I am such a fan of both asparagus and mushrooms, this looks delish! What kind of mushrooms work best for this? I love Portabella or shiitake would those work?