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!

Course Main Dishes

Cuisine Mediterranean

Keyword asparagus, dinner, entree, Food, Mushrooms, Recipe, risotto, spring

Prep Time 15

Cook Time 35

Total Time 50

Servings Servings

Calories 566kcal

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