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.

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 21 votes

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Course Main Dishes

Cuisine Mediterranean

Servings 4 Servings

Calories 566 kcal

Ingredients

  

1x2x3x

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

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Keywords: asparagus, dinner, entree, Food, Mushrooms, Recipe, risotto, spring