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2 Bowls of asparagus risotto with soft boiled eggs

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.
Course Dinner
Cuisine American, Italian
Keyword easy dinner, Quick Rice Dish, Risotto
Prep Time 10 minutes
Cook Time 18 minutes
Servings 2
Calories 425kcal
Author Debs


  • 1 cup arborio rice Risotto
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup white wine or zest of 1 lemon
  • 3 cups vegetable broth
  • 1 clove garlic minced
  • 2 shallots finely diced (or use an onion)
  • 1 cup parmesan cheese use vegetarian
  • 1/2 cup mascarpone or full fat creme fraiche (optional)

For the mushrooms & asparagus

  • 1/2 pound brown mushrooms thickly sliced
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 bunch Asparagus trimmed* See notes
  • 3 eggs soft boiled, optional


  • To sauté the mushrooms heat a nonstick frying pan over a medium high heat for 3 minutes. Add the olive oil and butter and heat until the butter starts to foam slightly. About 1 minute. Add the mushrooms in an even layer and sauté until they are golden. Remove from the pan and place on a plate. Add the asparagus spears to the hot pan and sauté until they are just tender. About 3 minutes. Remove to the same plate as the mushrooms, while you make the risotto.
  • In a large saucepan over a medium heat add the olive oil and butter. Once the butter and oil are warm add the shallot and garlic and sweat until translucent and soft. Add the rice and stir to coat the rice in the butter and olive oil, but not fry. Pour in the white wine and add the stock a ladle full at a time and only add more once the previous stock has been absorbed. Continue to stir until all the stock has been added and the rice is soft and plump with a slight bite in the middle. Add the parmesan and mascarpone if using and stir in gently until the cheese is melted and fully incorporated.
  • To serve divide the risotto between bowls and top with the asparagus and mushrooms. Place a soft boiled egg on the side for extra luxury.


Notes- To trim asparagus gently snap off the woody bottoms of the spears and trim the ends with a sharp knife to keep them even. If your spears are very long, cut them into short spears reserving the tops for the top of the risotto.