Go Back
–+ servings
Asparagus Mushroom Risotto Recipe | Super Creamy

Asparagus Mushroom Risotto Recipe | Super Creamy

This creamy Asparagus Mushroom Risotto combines tender arborio rice with fresh spring asparagus and earthy mushrooms for the perfect comfort meal. The key to success lies in gradually adding warm broth while stirring constantly, creating that signature velvety texture. Fresh asparagus adds vibrant color and crisp-tender bite, while sautéed mushrooms provide rich, umami depth. Finished with parmesan, butter, and bright lemon zest, this restaurant-quality dish comes together in just 50 minutes. Easily adaptable for vegan, gluten-free, and low-FODMAP diets without sacrificing flavor or creaminess.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course, Side Dish
Cuisine Italian
Servings 4
Calories 320 kcal

Equipment

  • Must-Have Equipment:
  • Large saucepan or medium saucepan (heavy-bottomed preferred)
  • Wooden spoon for stirring
  • Large pot for heating broth
  • Sharp knife and cutting board
  • Measuring Cups and Spoons
  • Cheese grater
  • Large skillet for sautéing mushrooms
  • Ladle for pouring broth
  • Saute pan for vegetables
  • Optional but Helpful:
  • Rice cooker (for an alternative method)
  • Pressure cooker (for quicker cooking)

Ingredients
  

For the Base:

  • 1½ cups arborio rice
  • 6 cups warm veggie broth or chicken broth
  • ½ cup white wine
  • 1 medium onion finely diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ cup freshly grated parmesan cheese
  • Sea salt and black pepper to taste

For the Vegetables:

  • 1 pound fresh asparagus woody ends removed
  • 8 oz mixed fresh mushrooms cremini, shiitake, or porcini
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • Small amount of water for steaming asparagus

For Finishing:

  • 2 tablespoons butter
  • ¼ cup parmesan cheese
  • 1 teaspoon lemon zest
  • 2 tablespoons heavy cream optional
  • Fresh herbs for garnish

Instructions
 

Start with the Mise en Place

  • The key to great risotto is preparation. Heat your veggie broth in a large pot and keep it warm on medium-low heat. This ensures each spoonful of stock you add maintains the cooking temperature.

Prepare the Vegetables

  • Cut asparagus stalks into 1-inch pieces, keeping the tips separate. If you're a fan of mushrooms like I am, slice them evenly for consistent cooking. The sliced asparagus stalks will cook differently than the tender tips, so we'll add them at different times.

Sauté the Mushrooms

  • Heat a large skillet over medium-high heat with a tablespoon of olive oil. Add the earthy mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper, then set aside. This step intensifies their flavor significantly.

Cook the Asparagus

  • In the same skillet, add the asparagus stalks with a small amount of water. Steam for 2-3 minutes until bright green and slightly tender. Add the tips for the last minute. Set aside with the mushrooms.

Start the Risotto Base

  • In your large saucepan, heat olive oil and butter over medium heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute until fragrant.

Toast the Rice

  • Add the arborio rice to the pan and stir constantly for 2-3 minutes until the grains are coated and slightly translucent around the edges. This toasting step is crucial for developing flavor.

Add the Wine

  • Pour in the white wine and stir until it's completely absorbed. The acid in the wine helps release starch from the rice, contributing to that creamy texture we're after.

Add the Stock Gradually

  • Here's where patience pays off. Add the first ladle of stock to the rice, stirring constantly until it's absorbed. Continue adding stock one cup of broth at a time, stirring continuously. This process takes about 18-20 minutes.

Test for Doneness

  • The rice should be al dente – tender but with a slight bite. If you need more liquid, continue adding warm broth or even hot water.

Finish with Style

  • Remove from heat and immediately stir in the cooked mushrooms, asparagus, remaining butter, parmesan cheese, and lemon zest. The residual heat will warm the vegetables perfectly.

Notes

Pro Tips for Extra Creaminess:
  • Never rinse your arborio rice before cooking
  • Keep your broth at a gentle simmer throughout
  • Stir in one direction consistently
  • Add cold butter at the end (called "mantecatura" in Italian)

Nutrition

Calories: 320kcalCarbohydrates: 58gProtein: 12gSaturated Fat: 8gFiber: 4gIron: 1.8mg
Keyword aborio rice, al dente, arborio rice, basic risotto, classic risotto, creamy mushroom asparagus risotto, creamy risotto, creamy texture, earthy mushrooms, easy risotto recipe, green giant, mushroom risotto recipe, parmesan risotto, perfect risotto, rind of parmesan cheese, risotto cakes, vegan risotto, veggie broth
Tried this recipe?Let us know how it was!