The Best Mushroom Asparagus Risotto

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Creamy mushroom asparagus risotto combines the earthy flavor of mushrooms with the fresh taste of asparagus, making it perfect for any meal.

Creamy mushroom and asparagus risotto in a white bowl.

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

Onions in oil for making risotto.
Parmesan in a pan with risotto and onions.
  • 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.

Creamy mushroom and asparagus risotto in a white bowl.

Recipe FAQ's

Is it necessary to use Arborio rice?

Arborio rice is recommended for its starch content, which creates a creamy texture, you can also use Carnaroli or Vialone Nano rice.

Can I make this ahead of time?

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.

Did you make this mushroom asparagus risotto recipe? Please leave a star rating below, and be sure to tag me when you share a photo on social media—I love seeing what you’re up to in the kitchen!

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Creamy mushroom and asparagus risotto in a white bowl.

Mushroom Asparagus Risotto

This risotto puts lightly buttered asparagus and golden mushrooms front and center as the star of the show. A perfect weeknight or date night dinner with no fuss, this creamy and easy vegetarian risotto recipe is perfect for 2.
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 2 servings

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

Serving: 250g | Calories: 425kcal | Carbohydrates: 40g | Protein: 40g | Fat: 92g | Saturated Fat: 38g | Cholesterol: 366mg | Sodium: 2451mg | Potassium: 847mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2695IU | Vitamin C: 2.9mg | Calcium: 743mg | Iron: 7mg
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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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