Mushroom Asparagus Risotto Recipe

Name: Mushroom Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups olive oil; 2 tablespoons unsalted butter; 3-4 garlic cloves, minced; 1/2 bunches asparagus, tough ends snapped off, cut at an angle into 1 inch pieces; 2 cups mushrooms of your choice (I bought a combination of shitake, baby bella, and others); 2 cups uncooked Arborio rice; 1 cup Reisling wine (the one you would serve with dinner); 4 cups organic, fat free, low sodium broth (either vegetable or chicken); 2 cups water; sea salt and pepper; 1 cup pecorino romano or parmesan cheese

Servings: persons

1/2 cups olive oil
2 tablespoons unsalted butter
3-4 garlic cloves, minced
1/2 bunches asparagus, tough ends snapped off, cut at an angle into 1 inch pieces
2 cups mushrooms of your choice (I bought a combination of shitake, baby bella, and others)
2 cups uncooked Arborio rice
1 cup Reisling wine (the one you would serve with dinner)
4 cups organic, fat free, low sodium broth (either vegetable or chicken)
2 cups water
sea salt and pepper
1 cup pecorino romano or parmesan cheese

1
["Heat broth with water in a small pan, bring to a simmer", "Using a heavy-bottomed pot, melt butter into olive oil.", "Add mushrooms and saute for 5 minutes. Add asparagus and garlic, and rice to toast. Stir to coat with oil and butter. Saute another 5 minutes, stirring to make sure garlic does not burn.", "Add the wine and cook another 2 minutes. Season with sea salt and pepper.", "Add 2 ladle fulls of the broth and water mixture. Stir in liquid over low heat, simmering to let rice cook without becoming overdone and mushy. When mixture seems a bit dry, add another 2 ladle fulls of liquid. Repeat this process until rice is cooked through but still al dente. Cooking will take about 30 minutes. Rice should be creamy and not dry.", "Remove the pan from heat and add the cheese.
2
Serve piping hot with a drizzle of olive oil, sprinkle of parsley, and extra cheese."]

911

kcal

Calories

Fat

105

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 11 ingredients. The key ingredients include: 1/2 cups olive oil, 2 tablespoons unsalted butter, 3-4 garlic cloves, minced, 1/2 bunches asparagus, tough ends snapped off, cut at an angle into 1 inch pieces, and more.

Yes, Mushroom 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 Asparagus Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions