Creamy mushroom asparagus risotto combines the earthy flavor of mushrooms with the fresh taste of asparagus, making it perfect for any meal.
If you love this recipe, you'll also love my other pasta recipes like this creamy tomato pasta, ricotta gnocchi, and this cherry tomato pasta.
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⭐️ Why this recipe works
- Perfect comfort food: The earthy taste of mushrooms pairs perfectly with the fresh, slightly bitter taste of asparagus.
- Creamy Texture: Using Arborio rice and adding Parmesan and mascarpone create a creamy and luxurious texture.
- Versatile: This recipe can be adapted with various ingredients and is suitable for vegetarians.
🧾 Ingredient notes
- Arborio Rice: Essential for the creamy texture due to its high starch content.
- Olive Oil & Butter: Provides a rich base flavor and helps sauté vegetables.
- White Wine: Adds acidity and depth of flavor.
- Vegetable Broth: The liquid used for cooking the rice enhances its flavor.
- Garlic & Shallots: Provide an aromatic base for the risotto.
- Parmesan Cheese: Adds a salty, nutty flavor and creamy texture.
- Mascarpone: Optional, but adds extra creaminess.
- Brown Mushrooms: Contribute an earthy, umami flavor.
- Asparagus: Adds a fresh, slightly bitter contrast to the rich risotto.
- Soft-boiled eggs: Optional for added richness and protein.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Mushroom asparagus risotto recipe step-by-step
- Sauté the Mushrooms and Asparagus: Heat a nonstick frying pan over medium-high heat. Add olive oil and butter until the butter foams. Add mushrooms and sauté until golden. Remove mushrooms, then sauté asparagus until tender. Set aside.
- Prepare the Risotto:
- Heat olive oil and butter in a large saucepan over medium heat. Add shallots and garlic, cooking until translucent.
- Add Arborio rice, stirring to coat with the oil and butter. Avoid frying.
- Pour in white wine and allow it to absorb. Add vegetable broth one ladle at a time, stirring continuously until absorbed.
- Continue this process until the rice is soft, with a slight bite in the middle.
- Stir in Parmesan and mascarpone (if using) until melted and fully incorporated.
- Combine and Serve: Divide the risotto into bowls, topping with the sautéed mushrooms and asparagus. Optionally, place a soft-boiled egg on the side.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Consistent Stirring: Stir the risotto continuously to release the rice’s starch, creating a creamy texture.
- Warm Broth: Keep the broth warm while adding it to the risotto to maintain a consistent cooking temperature.
- Timing: Avoid overcooking the asparagus; it should be tender but bright green.
📖 Substitutions and variations
- Cheese: Replace Parmesan with pecorino for a tangier taste.
- Wine: Substitute white wine with lemon juice.
- Broth: Use chicken broth instead of vegetable broth if not vegetarian.
- Mushrooms: Use different varieties like shiitake, cremini, or wild mushrooms.
- Asparagus: Substitute with other green vegetables like peas, spinach, or broccoli.
🍯 Storing and reheating leftovers
Fridge: Store in an airtight container for up to 3 days.
Reheat: Gently reheat on the stove with a splash of broth or water, stirring until heated through. Microwave in 1-minute intervals, stirring between intervals.
❓Recipe FAQ's
Arborio rice is recommended for its starch content, which creates a creamy texture, you can also use Carnaroli or Vialone Nano rice.
Risotto is best served fresh, but you can prepare it ahead and reheat as needed. To maintain the creamy texture, add a bit of broth or water when reheating.
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Mushroom Asparagus Risotto
Ingredients
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 1 tablespoon butter
- ½ cup white wine, or zest of 1 lemon
- 3 cups vegetable broth
- 1 clove garlic, minced
- 2 shallots, finely diced (or substitute with onion)
- 1 cup Parmesan cheese, use vegetarian if preferred
- ½ cup mascarpone, or full-fat crème fraîche, optional
For the mushrooms & asparagus:
- ½ pound brown mushrooms, thickly sliced
- 1 tablespoon butter
- 3 tablespoons olive oil
- 1 bunch asparagus, trimmed (see notes)
- 3 soft-boiled eggs, optional
Instructions
Sauté the Mushrooms and Asparagus:
- Heat a nonstick frying pan over medium-high heat for 3 minutes.
- Add 1 tablespoon olive oil and 1 tablespoon butter. Heat until the butter foams slightly (about 1 minute).
- Add the mushrooms in an even layer and sauté until golden. Remove from the pan and place on a plate.
- Add the asparagus spears to the hot pan and sauté until just tender (about 3 minutes). Remove and place on the same plate as the mushrooms.
Prepare the Risotto:
- In a large saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat.
- Add the shallot and garlic, cooking until translucent and soft.
- Add the rice, stirring to coat with the butter and olive oil. Avoid frying.
- Pour in the white wine, then add the broth one ladle at a time, allowing each addition to be absorbed before adding more. Stir continuously.
- Cook until the rice is soft and plump with a slight bite in the middle.
- Stir in the Parmesan and mascarpone (if using) until melted and fully incorporated.
Serve:
- Divide the risotto between bowls.
- Top with the sautéed asparagus and mushrooms.
- Optionally, place a soft-boiled egg on the side for extra luxury.
Notes
- To trim asparagus, gently snap off the woody bottoms of the spears. Trim the ends with a sharp knife to even them out. If the spears are long, cut them into shorter pieces, reserving the tops for garnish.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
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