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: 2 Tablespoons Olive Oil; 1 pound Asparagus, Bottom Inch Discarded, Cut Into 2 Inch Pieces; 3 cups Sliced Mushrooms; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Fresh Cracked Black Pepper; 4 cups Vegetable Broth; 1 Tablespoon Unsalted Butter; 1 whole Shallot, Finely Chopped; 1 cup Arborio Rice; 1 cup White Wine

Servings: persons

2 Tablespoons Olive Oil
1 pound Asparagus, Bottom Inch Discarded, Cut Into 2 Inch Pieces
3 cups Sliced Mushrooms
1/2 teaspoons Kosher Salt
1/2 teaspoons Fresh Cracked Black Pepper
4 cups Vegetable Broth
1 Tablespoon Unsalted Butter
1 whole Shallot, Finely Chopped
1 cup Arborio Rice
1 cup White Wine

1
1.
2
In a pan heat one tablespoon of olive oil over medium heat and cook asparagus and mushrooms until softened.
3
About 7 minutes.
4
Stir in kosher salt and black pepper.
5
Reduce heat to low and cover to keep warm.
6
2.
7
In pot heat broth over medium heat and keep warm while preparing risotto.
8
3.
9
In another pot, heat butter and remaining olive oil over medium heat.
10
Once butter melts stir in shallots and cook just until softened, about 2 minutes.
11
Stir in arborio rice just until it is coated in the butter.
12
Do not brown it.
13
Pour in wine and cook until wine absorbs.
14
Then pour one ladle of hot broth over the rice and stir consistently until the liquid is absorbed.
15
Repeat process, adding one ladle of the hot broth at a time, until all liquid is absorbed by the rice.
16
4.
17
Stir in asparagus and mushrooms.
18
Serve immediately.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 pound Asparagus, Bottom Inch Discarded, Cut Into 2 Inch Pieces, 3 cups Sliced Mushrooms, 1/2 teaspoons Kosher Salt, 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.

Asparagus and Mushroom Risotto

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