Earthy mushrooms and crisp asparagus combine in this delicious recipe to create a meal you won't forget. A creamy risotto that comes together in about 30 minutes and is the perfect main course or side dish for any occasion.
Asparagus mushroom risotto combine two vegetables that improve most dishes on their own, but when they come together? Even better!
I shared multiple risotto recipes using one or the other ingredient, like saffron mushroom risotto and salmon asparagus risotto, but there are many more!
If you have a fresh bunch of asparagus and some delicious mushrooms and are in the mood for cooking risotto, then I think you just found what you'll be having for dinner tonight!
Get your wooden spoon ready, and let's stir this dish to perfection!
💎 Why This Recipe Works
- Umami-rich mushrooms and fresh asparagus perfectly balance this risotto recipe that uses classic butter and Parmesan cheese for the final 'mantecatura'.
- This mushroom and asparagus risotto recipe offers a delicious main course or side dish to meat or fish (try it with grilled salmon!), with a poached egg or more vegetables.
- From kitchen to table in about 30 minutes, like this mushroom and salmon risotto!
🛒 Ingredients
- Risotto Rice: For this recipe, I used Arborio rice. However, any of the four types of rice for risotto will work. Carnaroli is my other favorite option, as it has a higher amylose content and absorbs liquids and their flavor very well, making it an ideal choice for watery veggies like mushrooms.
- Asparagus: Opt for firm, bright green stalks with tightly closed tips. Avoid any that are limp or have a woody texture, which indicates they are not fresh.
- Mushrooms: Use your favorite type, as long as it's fresh! I use cremini mushrooms; however, Portobello, shiitake (try this shiitake mushroom risotto with tahini), button, and morel mushrooms are all great alternatives.
Be sure to check out the recipe card for all the ingredients and instructions you'll need to make this dish. Don't miss out on any of the details!
♻️ Substitutions and Variations
- Broth or Stock: I used vegetable broth, but you can also use chicken stock for this risotto with mushrooms and asparagus.
- Onion: For this type of recipe, I tend to use a white or yellow onion. However, you can use a couple of shallots or thinly sliced leek instead.
- Cheese: Use a hard Italian cheese, like Pecorino or Parmesan cheese. If you find authentic Parmigiano Reggiano or Grana Padano in your local grocery store, try them. I particularly like the ones aged 30 or more months as their flavor deepens.
👩🏻🍳 How to Make Mushroom and Asparagus Risotto
- Sautee the onion, then add the mushrooms and asparagus. [Picture 1]
- Add the rice to the vegetables, and toast it until it changes color. [Picture 2]
- Cook the rice thoroughly, then add butter and cheese for the mantecatura. [Picture 3]
- Serve the mushroom and asparagus risotto while still hot. Enjoy! [Picture 4]
🙋♀️ People Also Ask [FAQs]
To enhance the flavors of this risotto with asparagus and mushrooms, incorporate fresh thyme or parsley, a touch of garlic, and a sprinkle of lemon zest. These herbs and accents complement the earthy mushrooms and the grassy notes of asparagus beautifully.
To clean mushrooms for risotto, gently wipe them with a damp cloth or paper towel to remove any dirt. Avoid washing them under running water as they absorb moisture, which can affect their texture when cooked.
All risotto dishes are best served immediately. However, if you have leftovers, ensure you store and reheat your rice safely for future consumption. Store mushroom and asparagus risotto in an airtight container in the refrigerator for up to three days. For longer storage, freeze it flat in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator, then reheat on the stove over low heat, adding a little broth or water to restore its creamy texture. Serve hot.
💡 Expert Tips and Tricks
- If you don't have enough asparagus or mushrooms, add frozen peas to your risotto. We all have a bag in the freezer, and they can quickly make up the difference!
- Stirring constantly is not necessary. Stirring occasionally is the best way to avoid making the rice mushy while allowing it to release its starch.
- Drizzle some extra virgin olive oil on the final dish with some more fresh herbs and grated cheese.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Mushroom and Asparagus Risotto
Ingredients
- 150 g Risotto Rice
- 1 tablespoon Olive Oil
- 125 g Asparagus washed, chopped, tips separated
- 125 g Mushrooms sliced
- 75 g Onions thinly chopped
- 600 ml Vegetable Broth or Chicken Stock
- 1 tablespoon Butter cold
- 2 tablespoon Grated Parmesan Cheese
- 1 tablespoon Fresh Parsley washed and chopped
- Salt and Pepper to taste
Instructions
- Prepare the vegetable stock and keep it warm throughout the cooking process. As you add the broth gradually to the risotto as it cooks, having it warm helps maintain the dish's temperature. This helps the rice grains cook evenly.
- Heat up the olive oil in a saucepan, and add the thinly chopped onion with a sprinkle of salt. Cook on medium heat until the onion turns translucent and soft, approximately 2-3 minutes.
- Next, add the sliced mushrooms and asparagus, omitting the tips. This part of the asparagus cooks faster, so it should be added no more than 10 minutes from the end.
- Saute the vegetables until they are soft, and there is no water left in the pan, approximately 5 minutes. You want the mushroom flavor to come through, while really allowing the fresh vegetables to cook appropriately.
- Now increase the heat to high, and add the rice. Mix the ingredients well and toast the rice until its edges start becoming translucent and the grains change color, approximately 2-3 minutes.
- OPTIONAL: Always on high heat, add the dry white wine. Mix well and allow the wine to completely evaporate before moving on to the next step.
- Reduce the heat to low and start adding the broth to cook the asparagus mushroom risotto.
- Add broth to the risotto as needed, and stir well every couple of minutes. This step allows the risotto rice to release its starch, creating the creamy consistency risotto is known for. Lightly simmer the risotto and broth, avoiding a heavy boil.
- The risotto rice will cook in about 18 minutes. About half way through this process, add asparagus tips and continue cooking as described.
- Once the risotto is al dente and ready, remove from the heat and add the grated cheese and cold butter for the mantecatura. Mix well off the heat until these ingredients are well incorporated.
- Taste for seasoning and add more salt if needed. Should you wish, add a little freshly ground black pepper too - I chose white pepper for this recipe.
- Rest the risotto for a couple of minutes, then stir in some freshly chopped parsley.
- Serve immediately while still hot. Enjoy!
Notes
- Mushrooms: Cremini, Portobello, shiitake (try this shiitake mushroom risotto with tahini), button and morel all work well. Most fresh mushrooms will work.
- Storing and Reheating: All risotto dishes are best served immediately, however, if you have leftovers, they can be stored for future consumption. Store mushroom and asparagus risotto in an airtight container in the refrigerator for up to three days. For longer storage, freeze it flat in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator, then reheat on the stove over low heat, adding a little broth or water to restore its creamy texture. Serve hot.
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