Mushroom-Asparagus Risotto Recipe

Name: Mushroom-Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs. olive oil; 1 onion, finely diced; 2 cups sliced mushrooms; 2 cloves garlic, minced; 1 1/2 cups Arborio rice; 3/4 tsp. salt; 1/4 tsp. freshly ground black pepper; 4 1/2 cups vegetable stock; 1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces; 1/2 cup grated Parmesan or Romano cheese; 1 Tbs. fresh lemon zest

Servings: persons

2 Tbs. olive oil
1 onion, finely diced
2 cups sliced mushrooms
2 cloves garlic, minced
1 1/2 cups Arborio rice
3/4 tsp. salt
1/4 tsp. freshly ground black pepper
4 1/2 cups vegetable stock
1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
1/2 cup grated Parmesan or Romano cheese
1 Tbs. fresh lemon zest

1
Heat oil in large saucepan over medium heat.
2
Add onion, and saute 3 minutes, or until softened.
3
Add mushrooms and garlic; cook 5 minutes more, or until mushrooms are browned and their juice has evaporated.
4
Stir in rice, salt and pepper, and cook 1 minute.
5
Add 1 cup stock to saucepan, and cook, stirring constantly, about 3 minutes, or until its mostly absorbed.
6
Stir in another cup stock, and cook, stirring occasionally to prevent sticking, until liquid is absorbed.
7
Repeat until you have 1/2 cup stock left.
8
Add asparagus and last 1/2 cup of stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender.
9
Fold in cheese and lemon zest.
10
Serve immediately.

830

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 11 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 onion, finely diced, 2 cups sliced mushrooms, 2 cloves garlic, minced, 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.

Mushroom-Asparagus Risotto

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