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Creamy, fragrant mushroom risotto is studded with tender asparagus for a delicious medley of flavors. This dish is wonderful as a main dish option or as a side for a bigger feast.
Every spring I look forward to seeing our local asparagus vendor at the farmers market. Sure, there are a couple of other booths to get the tender stalks, but this farmer brings asparagus and only asparagus. And once the season is done, he’s gone until next spring.
I try to limit myself to only one bundle per week, but it can be hard, especially if I’ve got a great recipe in mind, like this asparagus mushroom risotto.
Risotto does need a bit extra on the active time front, but trust me when I say the results are worth it. In the end you have a dish that is creamy, tender, and oh-so-comforting. Topped with quick-sautéed asparagus and mushrooms and you’ve got a veggie-forward dinner straight out of a restaurant kitchen… except the kitchen is yours!
Ingredients for mushroom risotto
Full list of ingredients including quantities is located in the recipe card.
You’ll need
- Arborio rice
- Olive oil
- Asparagus
- Baby bella mushrooms
- Chicken stock, or vegetable broth if you want to keep it vegetarian
- Garlic cloves
- Shallot, or onion
- Unsalted butter
- Dry white wine
- Salt and pepper
Choose a dry white wine that you like to drink (or buy the small cartons, which are great for cooking). If you prefer to keep the risotto alcohol-free, simply use more stock/broth in place of the wine, or use a zero-proof white wine.
A note on parmesan: Most mass-produced parmesan in the United States is vegetarian, using microbial enzymes. However, DOP (Protected Designation of Origin) Parmigiano-Reggiano is made with animal rennet. Check your labels if you want a vegetarian risotto!
Arborio is a short-grain risotto rice. This is the most common variety in the US, and it will give you the best texture for the dish. Generic “white rice” will not work as it lacks the extra starch needed for the creamy texture.
How to make this recipe
To prepare the veggies: Snap woody ends off asparagus and cut into 1 inch pieces. Gently wipe any dirt off mushrooms, then slice.
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Set a large skillet or saucepan over medium heat and add olive oil. Once the oil is hot, add the asparagus and mushrooms and cook. Stir occasionally and cook until the asparagus is softened and the mushrooms are browned. This should take 5-7 minutes, but can take longer if your pan is more crowded. Remove the vegetables to a plate and cover to keep warm.
Pour the stock/broth into a small saucepan and set over medium heat to warm.
Using the same pan you just cooked the vegetables in, melt the butter over medium heat. Add the shallots and cook until softened, then add the garlic and cook just another minute until fragrant.
Stir in the rice, then the wine. Cook and toast the rice, stirring to scrape up the bottom. Once the wine has been absorbed by the rice, add a ladleful (about 1/2 cup) of broth. Stir and cook until the broth is absorbed.
Now, continue to cook and stir, adding one ladle of broth at a time and letting it be absorbed by the cooking rice before adding more.
Once the last of the broth has been absorbed, stir in the parmesan, lemon zest, and salt and pepper to taste, then fold in the asparagus and mushrooms.
Serve with freshly grated parmesan on top and chopped parsley, if you like.
Recipe tips
Don’t rush risotto. Add the broth just one scoop at a time and let it be fully absorbed before adding the next scoop. This helps develop the signature texture and creaminess of risotto.
Similarly, don’t be tempted to turn up the heat!
Other mushroom varieties can be used in place of baby bella, such as porcini or shiitake mushrooms. If you are using dried wild mushrooms, let them soak in warm water or stock for 15-30 minutes, then drain and rinse before cooking.
Note that risotto is best right after it is served, as it will continue to absorb liquid. If you have leftovers, you can reheat them gently with some extra broth, but it won’t have quite the same texture.
Serve this as your main meal or alongside a platter of easy lemon chicken!
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Asparagus Mushroom Risotto
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup asparagus, cut into 1-inch pieces
- 1 1/2 cup baby bella mushrooms, sliced
- 3 cups chicken stock, or vegetable broth
- 1 tablespoon unsalted butter
- 1/2 cup finely chopped shallot, or yellow onion
- 1 clove garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
Directions
- Add the olive oil to a large skillet or saucepan set over medium heat. Add the asparagus and mushrooms and cook, stirring occasionally, until the asparagus is softened and the mushrooms are browned, 5-7 minutes. Transfer to a plate and cover to keep warm.1 tablespoon extra virgin olive oil, 1 cup asparagus, 1 1/2 cup baby bella mushrooms
- Place the stock in a saucepan set over medium heat. Bring to a gentle simmer.3 cups chicken stock
- Meanwhile, in the same pan used to cook the vegetables, heat the butter on medium, then stir in the shallots. Cook until softened, 2-3 minutes, then add the garlic and cook for an additional 30-60 seconds until fragrant.1 tablespoon unsalted butter, 1/2 cup finely chopped shallot, 1 clove garlic
- Stir in the rice, followed by the wine. Cook until the wine has absorbed, then add one ladle of stock. Stir frequently until the liquid is absorbed.1 cup Arborio rice, 1/2 cup dry white wine
- Continue to add one ladle at a time of the simmering stock, stirring frequently until the liquid is absorbed before adding more, until all the liquid has been added to the rice. After adding the final ladle and letting it cook down, add the parmesan cheese and lemon zest. Season with salt and pepper to taste.1/4 cup grated parmesan cheese, 1/2 teaspoon grated lemon zest, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper
- Stir in asparagus and mushrooms, then serve.
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Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
