Recipe details
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Mushroom and Asparagus Risotto
55min
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
Read instructions and get ready to cook
Prepare vegetables
Clean and slice the mushrooms. Trim the asparagus and cut into 1-inch pieces. Finely chop the onion and mince the garlic.
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.
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.
Deglaze pan
Pour in the wine and stir until it is absorbed by the rice.
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.
Add asparagus
When the rice is almost done, stir in the asparagus pieces and cook until crisp-tender, about 3-4 minutes.
Finish risotto
Remove the skillet from heat. Stir in the remaining 1 tablespoon of butter, parmesan cheese, salt, and pepper until combined.
Serve
Serve the risotto immediately in warm bowls.
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