Description

This Asparagus Mushroom Risotto is a creamy, comforting Italian-inspired dish made with Arborio rice, tender asparagus, and savory mushrooms. Perfect for a cozy weeknight dinner or an elegant date night, this recipe combines rich, earthy flavors with a velvety texture that’s both hearty and refined.

Ingredients

Scale

2 tablespoons olive oil, divided – for sautéing vegetables and rice
1 pound asparagus, trimmed and cut into 2-inch pieces – adds freshness and texture
3 cups sliced mushrooms – provide earthy depth and umami flavor
1/2 teaspoon kosher salt – enhances overall flavor
1/2 teaspoon black pepper – adds mild heat and aroma
4 cups chicken or vegetable broth – base liquid for creamy consistency
1 tablespoon butter – for richness and smooth texture
1 shallot, finely chopped – gives a delicate sweetness
1 cup Arborio rice – high-starch rice for classic creamy risotto
1 cup white wine – adds brightness and deglazes the pan

Instructions

Trim and cut the asparagus into 2-inch pieces. Slice the mushrooms.
In a large pan, heat 1 tablespoon olive oil over medium heat. Add asparagus and mushrooms, sauté for 7 minutes until softened. Season with salt and pepper, then cover to keep warm.
In a separate pot, heat the broth over medium heat and keep warm.
In another large pot, heat butter and remaining olive oil over medium heat. Add shallots and cook until softened, about 2 minutes.
Stir in Arborio rice and toast gently until coated in butter, about 1 minute. Do not brown.
Pour in white wine and stir until fully absorbed.
Add one ladle of warm broth at a time, stirring frequently until each is absorbed before adding the next. Continue until rice is creamy and tender, about 18–20 minutes.
Fold in the sautéed asparagus and mushrooms. Adjust seasoning and serve immediately while hot and creamy.

Notes

Use warm broth to maintain even cooking temperature for the rice.
Stir frequently to help release the rice’s starch for a creamy texture.
For extra flavor, finish with grated Parmesan or a drizzle of truffle oil.
Store leftovers in the refrigerator for up to 3 days and reheat with a splash of broth.
To make vegan, replace butter with olive oil and use vegetable broth.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dishes
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 566 kcal
Sugar: 3.5 g
Sodium: 413 mg
Fat: 14.7 g
Saturated Fat: 4.1 g
Unsaturated Fat: 10.6 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 4.3 g
Protein: 48.5 g
Cholesterol: 115 mg

Keywords: asparagus mushroom risotto, creamy risotto, vegetarian risotto, spring dinner, Italian rice dish, mushroom recipes, asparagus recipes