Spring Asparagus and Mushroom Risotto

Name: Spring Asparagus and Mushroom Risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 6 cups Vegetable broth, warmed; 2 tbsp Olive oil; 2 tbsp Unsalted butter; 2 Shallots, finely chopped; 2 cloves Garlic, minced; 225g Cremini mushrooms, sliced; 1.5 cups Arborio rice; 1/2 cup Freshly grated Parmesan cheese, plus more for serving; 450g Asparagus, tough ends trimmed, cut into 1-inch pieces; 1/4 cup Fresh parsley, chopped; Salt and freshly ground black pepper to taste

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Embrace the fresh flavors of early spring with this delightful Asparagus and Mushroom Risotto. Arborio rice is slowly cooked in vegetable broth, creating a wonderfully creamy texture, then infused with sautéed garlic, shallots, and earthy cremini mushrooms. Vibrant green asparagus spears are added towards the end, providing a crisp-tender bite and a beautiful color. Finished with a touch of butter and Parmesan cheese, this vegetarian dish is both elegant and comforting, making it an ideal meal for a March evening.

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Prep Time20 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Equipment

Large heavy-bottomed pot or Dutch ovenSaucepan

Instructions

1
Prepare ingredients: Warm the vegetable broth in a saucepan and keep it at a gentle simmer. Trim and cut asparagus, slice mushrooms, chop shallots and garlic. Grate Parmesan cheese.
2
Sauté aromatics and mushrooms: In a large, heavy-bottomed pot or Dutch oven, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add chopped shallots and cook until softened, about 3-4 minutes. Add minced garlic and sliced mushrooms; cook until mushrooms are tender and have released their liquid, about 5-7 minutes.
3
Toast the rice: Add the Arborio rice to the pot and stir constantly for 1-2 minutes until the edges of the grains become translucent. This 'toasting' step helps the rice absorb the liquid evenly and maintains its texture.
4
Gradually add broth: Add one ladleful (about 1/2 cup) of warm vegetable broth to the rice, stirring constantly until almost all the liquid has been absorbed. Continue adding broth, one ladleful at a time, stirring frequently, allowing each addition to be absorbed before adding the next. This process should take about 20-25 minutes.
5
Add asparagus and finish risotto: When the risotto is almost done (rice is al dente with a creamy consistency), add the asparagus pieces. Continue stirring and adding broth for another 5-7 minutes, until the asparagus is crisp-tender and the risotto is creamy. Remove from heat.
6
Season and serve: Stir in the remaining 1 tablespoon of butter, 1 tablespoon of olive oil, and 1/2 cup of Parmesan cheese. Season with salt and freshly ground black pepper to taste. Stir in chopped fresh parsley. Serve immediately, garnished with extra Parmesan cheese if desired.

Nutrition

Calories550 kcal

Protein18g

Fat25g

Carbohydrates

Frequently Asked Questions

Why is it important to stir risotto constantly?

Constant stirring helps release the starch from the Arborio rice, which creates the signature creamy texture of risotto. It also ensures even cooking and absorption of the broth.

Can I use different types of mushrooms?

Yes, button mushrooms, shiitake, or a wild mushroom blend would all work wonderfully. Adjust cooking time as needed for different mushroom varieties.

How do I know when the risotto is done?

Risotto should be al dente, meaning the rice grains are tender but still have a slight bite in the center. The overall consistency should be creamy and flowing, not stiff or soupy.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.