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Asparagus and Mushroom Risotto

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.

Asparagus and Mushroom Risotto in a white bowl with a striped blue towel on a cutting board.

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!

Asparagus Fries

Beef and Asparagus Pasta 

Shrimp and Asparagus Stir Fry

Three Cheese Asparagus Gratin 

Note: This recipe was originally posted in 2011. It was updated with new tips, photos and reviews in 2020.

Asparagus and Mushroom Risotto

Classic Risotto with asparagus, mushrooms and shallots. This easy hearty recipe is easy enough for a weeknight but fancy enough for a date night at home!
4.8 from 20 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Dishes
Cuisine Mediterranean
Servings 4 Servings
Calories 566 kcal

Ingredients
  

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.

Notes

Nutrition facts are for estimation purposes only.

Nutrition

Calories: 566kcalCarbohydrates: 49gProtein: 48.5gFat: 14.7gSaturated Fat: 4.1gCholesterol: 115mgSodium: 413mgFiber: 4.3gSugar: 3.5g
Tried this recipe?Mention @lifesambrosia or tag #lifesambrosia!
Keywords: asparagus, dinner, entree, Food, Mushrooms, Recipe, risotto, spring

Leave a Comment

Recipe Rating




  • Reply
    Rose
    April 4, 2023 at 6:45 pm

    5 stars
    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.

    • Reply
      Deseree
      April 5, 2023 at 11:41 am

      Ohh I am really loving the idea of adding lemon zest and nutmeg! Going to have to try that next time!

  • Reply
    rice lover
    March 28, 2023 at 6:46 pm

    5 stars
    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.

  • Reply
    Heidi
    February 7, 2023 at 9:15 pm

    5 stars
    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.

    • Reply
      Deseree
      February 8, 2023 at 9:49 pm

      I am so glad you enjoyed this, Heidi! I’m sure it tasted good with the extra parmesan too because…cheese ;)

  • Reply
    Elizabeth Bulasko
    May 27, 2021 at 10:31 am

    5 stars
    Just made this…really good! And this was my first try at risotto, too! Wish I could share a pic…

    • Reply
      Deseree
      May 27, 2021 at 1:39 pm

      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!

  • Reply
    Sue
    June 25, 2020 at 8:27 pm

    5 stars
    I made this exactly as the recipe stated and it was amazing! My first try at risotto. Thank you

    • Reply
      Deseree
      June 25, 2020 at 9:46 pm

      That is wonderful to hear! You are welcome :)

  • Reply
    Joy
    May 11, 2020 at 5:21 pm

    5 stars
    Made this tonight it turned out so good!!! Thank you so much.

    • Reply
      Deseree
      May 12, 2020 at 12:30 am

      You are so welcome Joy! :)

  • Reply
    Sandra
    April 10, 2020 at 4:50 pm

    5 stars
    I can’t wait to make it again! Packed full of flavors!

  • Reply
    Catalina
    April 10, 2020 at 2:47 pm

    5 stars
    This is the kind of dinner that my family would prefer! Delicious!

  • Reply
    Toni
    April 10, 2020 at 12:29 pm

    5 stars
    This will be a sure hit at my house! It looks really ahhmazing!

  • Reply
    Cathy
    April 9, 2020 at 9:12 pm

    5 stars
    This is so perfectly creamy!

  • Reply
    Sara Welch
    April 9, 2020 at 2:58 pm

    5 stars
    This is my kind of recipe! Adding this to my dinner line up for the week; looks too good to pass up!

  • Reply
    Louise Brotherton
    April 2, 2020 at 11:02 am

    5 stars
    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 😋

    • Reply
      Deseree
      April 2, 2020 at 4:01 pm

      That is so great to hear Louise!!

  • Reply
    Babs
    February 29, 2020 at 6:52 pm

    5 stars
    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!😳

    • Reply
      Deseree
      February 29, 2020 at 10:08 pm

      Oooooh I love the sound of adding some tomatoes!! And I am so happy to hear you enjoyed! :)

  • Reply
    JoAnn G.
    October 20, 2019 at 9:59 pm

    5 stars
    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!

    • Reply
      Deseree
      October 22, 2019 at 7:49 pm

      So glad you enjoyed it!

  • Reply
    Starr
    September 16, 2019 at 2:57 pm

    1 star
    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!

  • Reply
    Lisa
    June 24, 2019 at 2:52 pm

    5 stars
    My first time making risotto and it came out perfect! Thank you so much for the great recipe!!

    • Reply
      Deseree
      June 24, 2019 at 3:22 pm

      You are so welcome, Lisa! I am glad you enjoyed it!

  • Reply
    Maria
    April 13, 2019 at 5:59 am

    5 stars
    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!

  • Reply
    Judy
    April 2, 2019 at 8:16 am

    5 stars
    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!

    • Reply
      Deseree
      April 3, 2019 at 8:58 am

      So happy that you enjoyed it! And I love the idea of adding some salmon!

  • Reply
    Kim
    November 3, 2018 at 12:45 pm

    5 stars
    Made this tonight 😍 I even added some philly light 😍 with slightly toasted ciabattas 😍

    • Reply
      Deseree
      November 4, 2018 at 9:11 pm

      I love that addition!

  • Reply
    Jocelyn
    October 21, 2018 at 12:26 pm

    5 stars
    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.

    • Reply
      Deseree
      October 21, 2018 at 8:51 pm

      That is so great to hear Jocelyn! Love the idea of adding Parmesan at the end :)

  • 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?

  • Des

    Hey! I'm Des!

    Welcome to Life’s Ambrosia where Dinner is served and memories are made. Here you will find over 1000 tried and true recipes for every possible occasion. In the last 10 years, this blog has helped millions of families put dinner on the table and create food memories. Let me help you too.

    Read more »

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