Classic Risotto with asparagus, mushrooms and shallots. It’s a hearty meal, loaded with spring flavor.
One of my favorite things about spring time is all of the fresh vegetables that come along with it. With its crisp bite and bright clean flavor Asparagus is right up there at the top of my list of favorites.
And while I love eating baked asparagus, or in salad, it is also fantastic when added to pasta dishes and this classic asparagus risotto.
It is bound to be a family favorite! Just check out some of the reviews like this:
This is such a delicious recipe, I make it every time we fancy risotto.
Simple ingredients yet so tasty!! The whole family absolutely love it -Louise B.
What is risotto?
Risotto is a traditional Italian rice dish. It is made with aborio rice.
Aborio rice has a higher starch content than other types of rice and it will absorb the liquid added. The absorption of the liquid is what gives risotto its characteristic creaminess.
How do you make asparagus risotto?
I will admit that making risotto is a little bit of a labor of love. But once you get the technique down, you’ll see that risotto isn’t all that hard to make at all!
STEP 1: Hold the end of the asparagus with your thumb and forefinger and bend until it breaks. The cut into 1 – 2 inch pieces.
STEP 2: Saute the asparagus and mushrooms together in a pan. Cook just until the vegetables are soft. About 7 minutes. Stir in salt and pepper. Cover and keep warm.
STEP 3: In a large pot, heat olive oil and butter over medium heat. Once butter melt adds shallots and cook just until softened.
STEP 4: Stir in the abroio rice and stir until coated in butter. Toast slightly but do not brown.
DES’ TIP: Toasting the rice adds flavor to the final dish and helps the rice absorb the liquid better.
STEP 5: Pour in wine and cook until wine absorbs.
STEP 6: 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.
STEP 7: Add the sautéed vegetables to the risotto, mix well. Serve immediately.
What do you serve with Asparagus Mushroom Risotto?
This meal is very hearty on it’s own. If you would like to make a meat version, adding some grilled chicken or fish would be a great compliment.
I would also serve it along side a fresh green salad with some garlic vinaigrette.
Looking for more asparagus recipes? Try these!
Note: This recipe was originally posted in 2011. It was updated with new tips, photos and reviews in 2020.
Servings
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
- 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.
- In pot heat broth over medium heat and keep warm while preparing risotto.
- 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.
- Stir in asparagus and mushrooms. Serve immediately.
[…] The earthy depth of mushrooms and creamy risotto find harmony in Arona, a Sauvignon Blanc known for its tropical fruit notes and smooth texture. Its subtle passionfruit and guava flavors bring a playful brightness to the dish, while still keeping it elegant. For a delightful add on, consider sauteeing fresh scallops to complete the decadance. Jump to recipe. […]
[…] image source […]
Thank you so much for your comment, Christina! I love the idea of the pea shoot pesto too. Yum!
This recipe is amazing! The texture of the risotto is on point and the asparagus and mushrooms add texture and flavour. I topped it with pea shoot pesto, which added another layer of flavor. 10 out 10 would make again.
Ohh I am really loving the idea of adding lemon zest and nutmeg! Going to have to try that next time!
I made this last night and loved it! I took some ideas from Alton Brown’s recipe and added a little lemon zest, nutmeg and a couple ounces of shredded parmesan, too. I’m sure it’s delicious without, too, but everything is better with cheese! I used a serving bowl to hold the veggies after cooking, used the same pot for veggies and risotto. Used another bowl for the broth (microwaved stock from freezer), then put the finished dish back in the serving bowl. Saved washing two pans, but added one bowl.
This turned out to be a lovely springtime risotto. Cooking the mushrooms and asparagus separately and adding them at the end was key to having perfectly cooked asparagus. I did use only 1/2 cup white wine instead of the full cup, and it seemed about right. With or without a light sprinkle of parmesan reggiano, it’s a tasty risotto I know I will make again.
I am so glad you enjoyed this, Heidi! I’m sure it tasted good with the extra parmesan too because…cheese ;)
I am almost certain this was perfect on its own without me adding freshly grated parmesan cheese at the end but because I am the person I am, I added it (maybe 1/2 cup finely grated) right before I added the mushroom mixture and then in the serving plate added a touch more, and topped with fresh ground black pepper. It was BOMB. But honestly it would have still been great on its own, I’m certain.
I am so glad you enjoyed it, Elizabeth! I’d love to see it! Do you have an instagram account? You can always tag @lifesambrosia there and I’ll share it in my stories :) Or you can pin it and add a photo there!
Just made this…really good! And this was my first try at risotto, too! Wish I could share a pic…
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That is wonderful to hear! You are welcome :)
I made this exactly as the recipe stated and it was amazing! My first try at risotto. Thank you
You are so welcome Joy! :)
Made this tonight it turned out so good!!! Thank you so much.
I can’t wait to make it again! Packed full of flavors!
This is the kind of dinner that my family would prefer! Delicious!
This will be a sure hit at my house! It looks really ahhmazing!
This is so perfectly creamy!
This is my kind of recipe! Adding this to my dinner line up for the week; looks too good to pass up!
That is so great to hear Louise!!
This is such a delicious recipe, I make it every time we fancy risotto.
Simple ingredients yet so tasty!! The whole family absolutely love it 😋
Oooooh I love the sound of adding some tomatoes!! And I am so happy to hear you enjoyed! :)
Five stars! This was so delicious. I added tomatoes roasted with a little garlic, because I didn’t have a full 3 cups of mushrooms. Haha… my husband said he would grill salmon to go with, but the risotto wa done first and he said it was so good we didn’t need anything else!😳
So glad you enjoyed it!
Delicious! I reduced the amount of wine to 1/2 cup and added 1/2 c. freshly grated parmigiano reggiano. Then topped with seared lemon shrimp. This recipe is a keeper!
This is my go to recipe because it is easy to adjust. I have added shrimp, parmesan cheese, substituted red onion for shallots, added peas, and it is always amazing! Thanks for this great recipe!
You are so welcome, Lisa! I am glad you enjoyed it!
My first time making risotto and it came out perfect! Thank you so much for the great recipe!!
Followed the recipe and the risotto turned out super! Even better with some smoked salmon, as I read in another comment :) or with garlic bread
Thanks!
So happy that you enjoyed it! And I love the idea of adding some salmon!
Love this! Tried it twice, once with cremini and once with white mushrooms; once with veg broth and once with chicken. Rave reviews, requests for links to the site. Will try another variation I have done with another risotto recipe – adding some salmon chunks to cook near the end, and some smoked salmon – that is truly an amazing combo!
I love that addition!
Made this tonight 😍 I even added some philly light 😍 with slightly toasted ciabattas 😍
That is so great to hear Jocelyn! Love the idea of adding Parmesan at the end :)
I’ve made this recipe about 3-4 times and it’s always fab! Key is to add the broth little by little and keep stiring. My only modification is I add a handful of Parmesan cheese at the end.
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.
I wouldn’t recommend that because orzo is a pasta so it will cook a lot different then the rice.
Could you substitute the Rice with Orzo?
I hope you enjoy it!
Looking forward to trying the mushroom and asparagus risotto tonight
[…] in the Winds’ seasonal brunch menu, spearing into vegetable dip, shreaded into salad, and cooked in a lovely risotto. A devoted fan myself, I love asparagus’s cool crunch making it the perfect foil for Mr […]
good/veri nic…
[…] pictured: asparagus and mushroom risotto. This was written by Amanda. Posted on Sunday, January 8, 2012, at 9:32 pm. Filed under Food. […]
Hi Anna- I think either would work. I prefer crimini which are baby portabellas :)
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.
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?