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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
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Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 2 servings
Author: Deborah Rainford

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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