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Creamy mushroom and asparagus risotto in a white bowl.
Deborah Rainford

Mushroom Asparagus Risotto

5 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 18 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American, Italian
Calories: 425
Ingredients Method Notes

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

Method
 

Sauté the Mushrooms and Asparagus:
  1. Heat a nonstick frying pan over medium-high heat for 3 minutes.
  2. Add 1 tablespoon olive oil and 1 tablespoon butter. Heat until the butter foams slightly (about 1 minute).
  3. Add the mushrooms in an even layer and sauté until golden. Remove from the pan and place on a plate.
  4. 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:
  1. In a large saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat.
  2. Add the shallot and garlic, cooking until translucent and soft.
  3. Add the rice, stirring to coat with the butter and olive oil. Avoid frying.
  4. 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.
  5. Cook until the rice is soft and plump with a slight bite in the middle.
  6. Stir in the Parmesan and mascarpone (if using) until melted and fully incorporated.
Serve:
  1. Divide the risotto between bowls.
  2. Top with the sautéed asparagus and mushrooms.
  3. 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.