Asparagus and Mushroom Risotto

Name: Asparagus and Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 1 tbsp olive oil; 1 tbsp unsalted butter; 1 small yellow onion, finely chopped; 8 oz cremini mushrooms, sliced; 1 cup Arborio rice; 1/2 cup vegetable broth (or water for vegetarian); 4 cups hot vegetable broth, divided; 1 cup asparagus, tough ends trimmed, cut into 1-inch pieces; 1/2 cup grated Parmesan cheese, plus more for serving; 2 tbsp fresh parsley, chopped; to taste Salt and black pepper

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This vegetarian risotto is a delightful dish that highlights the fresh flavors of spring asparagus combined with the deep, savory notes of sautéed mushrooms. Arborio rice is slowly cooked in vegetable broth, creating a luxurious, creamy texture, while a touch of Parmesan cheese adds a salty, umami finish. It's a comforting yet elegant meal perfect for a March dinner.

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Prep Time15 min

Cook Time30 min

Servings4 servings

DifficultyMedium

Equipment

Large pot or Dutch ovenLadleCutting boardKnife

Instructions

1
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
3
Stir in the Arborio rice and cook for 1-2 minutes, stirring constantly, until the edges of the grains become translucent.
4
Pour in the 1/2 cup of vegetable broth and stir until it's completely absorbed by the rice.
5
Begin adding the hot vegetable broth, one ladleful (about 1/2 cup) at a time, stirring continuously until each addition is almost completely absorbed before adding the next. This process will take about 20-25 minutes.
6
With the last ladleful of broth, add the asparagus pieces. Continue stirring until the asparagus is tender-crisp and the risotto is creamy but the rice still has a slight bite (al dente).
7
Remove from heat, stir in the Parmesan cheese and fresh parsley. Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan if desired.

Nutrition

Calories380 kcal

Protein15g

Fat14g

Carbohydrates

Frequently Asked Questions

What is the key to perfectly creamy risotto?

The key is to use hot broth and add it gradually, stirring frequently. This gentle agitation helps release the starch from the Arborio rice, creating that signature creamy texture without being mushy.

Can I use different types of mushrooms?

Yes, feel free to use wild mushrooms like shiitake or oyster mushrooms for a more intense flavor. A mix of different mushrooms also works wonderfully.

How do I know when the risotto is done?

Risotto should be creamy and flowing (not stiff), and the rice grains should be al dente – tender to the bite but still firm in the center. Taste frequently towards the end of cooking.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.