Description
Creamy mushroom and asparagus risotto brings comfort straight from an Italian kitchen to your dinner table. Simmering arborio rice with earthy mushrooms and tender asparagus creates a simple yet satisfying meal your family will devour.
Ingredients
Scale
Main Ingredients:
- 1 cup arborio rice
- 8 oz mushrooms
- 1 cup asparagus
- 4 cups vegetable broth
Supporting Ingredients:
- 1 small onion
- 2 cloves garlic
- ½ cup dry white wine
- ½ cup grated parmesan cheese
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Seasoning and Garnish:
- Salt
- Pepper
- Fresh parsley
- Fresh thyme
Instructions
- Trim 1 cup asparagus into 1-inch pieces and slice 8 oz mushrooms. Warm 4 cups vegetable broth in a separate pan.
- Heat 1 tablespoon olive oil in a large pan at medium heat. Sauté 1 small finely chopped onion for 3-4 minutes until translucent.
- Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
- Add sliced mushrooms to the pan. Cook for 5-7 minutes until they release moisture and turn golden brown.
- Season mushrooms with salt and pepper. Stir 1 cup Arborio rice into the mushroom mixture, coating grains evenly.
- Toast rice for 2 minutes until grain edges become translucent.
- Pour ½ cup white wine into the pan. Stir until liquid almost completely evaporates.
- Add warm vegetable broth one ladle at a time, stirring constantly. Each ladle should be mostly absorbed before adding the next.
- While risotto cooks, heat another pan with olive oil. Sauté asparagus pieces for 3-4 minutes until bright green.
- When rice reaches al dente texture after about 20 minutes, remove from heat.
- Stir in 2 tablespoons butter and ½ cup grated Parmesan cheese until melted and creamy.
- Fold in cooked asparagus and adjust seasoning with salt and pepper.
- Serve immediately, garnishing with fresh parsley or thyme and extra Parmesan cheese.
Notes
- Choose Arborio rice specifically for its high starch content, which creates the signature creamy risotto texture without becoming mushy.
- Select fresh, firm asparagus and mushrooms to ensure the best flavor and texture in your final dish.
- Stirring constantly while adding broth helps release the rice’s starches, developing that classic risotto consistency without burning the bottom of the pan.
- For a dairy-free version, replace butter and Parmesan with nutritional yeast and olive oil, which still provide rich, savory notes.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 15 mg