Mushroom and Asparagus Risotto

Are you tired of the same old boring weeknight dinners? Looking for a delicious and satisfying meal that’s easy to make but still feels gourmet? Look no further than this Mushroom and Asparagus Risotto recipe! This creamy and flavorful dish is sure to impress even the pickiest of eaters. In this blog post, we will walk you through the steps to create this mouthwatering meal, from selecting the perfect ingredients to mastering the cooking technique. Get ready to elevate your dinner game with this delectable dish! The post will cover the background of risotto, the importance of selecting quality ingredients, a step-by-step guide to cooking the perfect Mushroom and Asparagus Risotto, and tips for serving and storing leftovers.


  • 1 cup Arborio rice
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 8 oz mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp butter
  • Salt and pepper to taste


  1. Heat the vegetable broth in a saucepan and keep it warm over low heat.
  2. In a separate large skillet, heat the olive oil and butter over medium heat.
  3. Add the onion and garlic to the skillet and sauté until the onion is translucent.
  4. Add the mushrooms to the skillet and cook until they are browned and tender.
  5. Stir in the Arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
  6. Pour in the white wine and cook until it is absorbed by the rice.
  7. Begin adding the warm vegetable broth to the skillet, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more.
  8. After about 18-20 minutes, when the rice is creamy and al dente, stir in the asparagus.
  9. Cook for an additional 2-3 minutes until the asparagus is tender but still crisp.
  10. Remove the skillet from heat and stir in the Parmesan cheese.
  11. Season with salt and pepper to taste before serving.


Serve the mushroom and asparagus risotto hot, garnished with additional Parmesan cheese and fresh herbs if desired. Enjoy this creamy and flavorful dish as a main course or as a side dish with your favorite protein.


  • For a vegan version, substitute the butter with vegan butter and use nutritional yeast instead of Parmesan cheese.
  • Add cooked chicken, shrimp, or tofu for added protein.
  • Experiment with different types of mushrooms such as shiitake or oyster for a unique flavor profile.
  • Stir in a handful of spinach or kale for added nutrients and color.


  • Use a good quality Arborio rice for the creamiest risotto.
  • Don’t rush the process of adding the broth to the rice, as this is what creates the creamy texture of the dish.
  • Feel free to customize the recipe with your favorite vegetables and seasonings.
  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to revive the creaminess.