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Mushroom and Asparagus Risotto

A creamy Italian risotto made with earthy mushrooms, fresh asparagus, and Parmesan for a comforting yet elegant meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: Italian, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Risotto
  • 1.5 cups Arborio rice
  • 1 lb mushrooms, sliced
  • 1 bunch asparagus, trimmed and cut
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth kept warm
  • 1 cup dry white wine optional
  • 3 tbsp olive oil
  • 2 tbsp butter divided
  • 0.5 cup grated Parmesan cheese plus extra for garnish
  • salt and black pepper to taste
  • fresh parsley for garnish
  • 0.5 lemon juice optional

Equipment

  • Large skillet or pan
  • Saucepan
  • Wooden spoon
  • Ladle

Method
 

  1. Warm vegetable broth in a saucepan over low heat.
  2. Heat olive oil and 1 tbsp butter in a skillet; cook onion until translucent.
  3. Add garlic and mushrooms, sauté until browned, remove half for garnish.
  4. Add rice, toast for 2 minutes until edges are translucent.
  5. Deglaze with white wine; stir until absorbed.
  6. Add broth one ladle at a time, stirring until absorbed, about 20–25 minutes.
  7. Steam or blanch asparagus until tender, set aside.
  8. Stir asparagus, remaining mushrooms, butter, and Parmesan into risotto.
  9. Season with salt, pepper, and lemon juice; serve hot with garnish.

Notes

Serve immediately while creamy. Stir gently and add broth slowly for best texture.