Mushroom and Asparagus Risotto Recipe

Name: Mushroom and Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 g sliced dried shiitake mushrooms; 1 tablespoon olive oil; 50 g butter; 1 medium onion, diced; 2 garlic cloves, finely chopped; 300 g arborio rice; 250 ml dry white wine; 500 ml vegetable stock; 50 g asparagus, cut in 1/2-inch slices; salt; pepper; 1 -2 tablespoon chopped parsley; 20 g parmesan cheese, grated; parmesan cheese, extra

Servings: persons

25 g sliced dried shiitake mushrooms
1 tablespoon olive oil
50 g butter
1 medium onion, diced
2 garlic cloves, finely chopped
300 g arborio rice
250 ml dry white wine
500 ml vegetable stock
50 g asparagus, cut in 1/2-inch slices
salt
pepper
1 -2 tablespoon chopped parsley
20 g parmesan cheese, grated
parmesan cheese, extra

1
Place mushrooms in bowl and cover with cold water.
2
Leave to soak for minimum of 20 minutes.
3
Do not drain.
4
**Place stock into a microwave jug.
5
Heat in microwave for 5 minutes.
6
Leave in microwave and continue to zap so stock is always hot.
7
Alternatively, place stock into a pan and heat to a slow simmer.
8
**.
9
In a medium to large pan heat the oil and 40g of the butter over a low heat.
10
Add onions and cook until translucent, about 3 minutes.
11
Add garlic and cook for 1 more minute.
12
Add rice and stir to ensure each grain is coated with the oil/butter.
13
Cook, stirring, for 1 minute.
14
Increase heat to low-medium.
15
Add wine and stir continuously until liquid is absorbed.
16
Now add a 1/2-3/4 cup hot stock to the rice and continue stirring until liquid has absorbed.
17
Continue this process until the last of the liquid is almost absorbed.
18
When last of the stock has been added (and almost fully absorbed) add the mushrooms.
19
Grab handfuls of mushrooms and squeeze out water before adding.
20
Do not drain then add, as any grit that has been removed will be added back.
21
Stir.
22
Add the asparagus.
23
Continue to stir.
24
When all liquid has been absorbed remove pan from heat.
25
Taste and add salt and pepper if needed.
26
Add parsley, remaining 10g butter and grated parmesan and stir to combine well.
27
Serve immediately garnished with shaved extra parmesan and freshly ground black pepper.

517

kcal

Calories

Fat

Carbs

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 14 ingredients. The key ingredients include: 25 g sliced dried shiitake mushrooms, 1 tablespoon olive oil, 50 g butter, 1 medium onion, diced, and more.

Yes, Mushroom and Asparagus 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!

Mushroom and Asparagus Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions