Asparagus And Mushroom Risotto Recipe

Name: Asparagus And Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oil (canola and vegetable Mazola oil blend); 1 cup diced onion; 2 fresh garlic cloves, minced; 1/2 cup dry white wine; 2 cups arborio rice; 6 cups chicken broth; fresh asparagus, trimmed and cut into 3 cm pieces; 250 g small portabella mushrooms, sliced; 3/4 cup parmesan cheese, shredded; salt and pepper, to taste

Servings: persons

1
Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
2
Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
3
Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
4
Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
5
Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and saute for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
6
Remove from heat and set aside until risotto is nearly finished cooking.
7
Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
8
Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

1253

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup oil (canola and vegetable Mazola oil blend), 1 cup diced onion, 2 fresh garlic cloves, minced, 1/2 cup dry white wine, and more.

Yes, Asparagus And Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus And Mushroom Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions