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Mushroom and Asparagus Risotto

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55min

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4 servings

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This creamy risotto combines earthy mushrooms and fresh asparagus for a delightful spring dish. Arborio rice is slowly simmered with broth and wine until tender, then finished with parmesan for a rich, satisfying meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
3 g
Allergen Content

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Milk

Wheat

Ingredients

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Steps

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1
Prepare vegetables

Clean and slice the mushrooms. Trim the asparagus and cut into 1-inch pieces. Finely chop the onion and mince the garlic.

2
Sauté vegetables

In a large, deep skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and mushrooms, cooking until the mushrooms release their liquid and it evaporates, about 8 minutes.

3
Toast rice

Add the rice to the skillet and stir to coat with the oil and butter. Toast the rice, stirring constantly, until the edges become translucent, about 2 minutes.

4
Deglaze pan

Pour in the wine and stir until it is absorbed by the rice.

5
Add broth gradually

Begin adding the broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue until the rice is tender and creamy, about 20-25 minutes.

6
Add asparagus

When the rice is almost done, stir in the asparagus pieces and cook until crisp-tender, about 3-4 minutes.

7
Finish risotto

Remove the skillet from heat. Stir in the remaining 1 tablespoon of butter, parmesan cheese, salt, and pepper until combined.

8
Serve

Serve the risotto immediately in warm bowls.

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