Asparagus mushroom risotto recipe

Asparagus mushroom risotto recipe

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  • Recipes
  • Dish type
  • Main course
  • Risotto
  • Asparagus risotto

Risotto isn't always the prettiest dish but this one with rocket and asparagus looks fresh and appetising.

Be the first to make this!

IngredientsServes: 2

  • 6 closed cap white mushrooms
  • 100g rocket
  • 7 asparagus stalks
  • 600ml vegetable stock
  • 2 garlic cloves
  • 100ml olive oil
  • olive oil for frying
  • 1 onion, minced
  • 170g Arborio rice
  • 150ml white wine
  • 2 tablespoons creme fraiche
  • freshly grated Parmesan cheese
  • pepper
  • Parmesan cheese

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Rinse mushrooms, rocket and asparagus under running water. Slice mushrooms. Remove rocket stems. Place asparagus stalks on a cutting board and peel with a peeling knife from below the tip to the lower end. Cut off the last 1cm and discard, then cut the asparagus stalks into 3cm pieces.
  2. Heat the vegetable stock in a saucepan. In another saucepan, bring water to the boil. Cook all the asparagus except for the tender tips in boiling water for 6 minutes, then during the last 2 minutes add the tips. Drop the cooked asparagus in a bowl with cold water right after cooking so they maintain their bright green colour.
  3. In a blender or food processor puree rocket leaves, garlic and 100ml olive oil till smooth.
  4. Heat a little olive oil in a large saucepan and fry the onion till translucent, about 3 minutes. Add the rice and fry till it starts to turn translucent, about 2 minutes. Add the wine and cook till is has evaporated. Add a ladleful of the hot veg stock and cook till it has been absorbed, then add another ladleful. Continue cooking the risotto this way till all the stock is used up, about 20 minutes total.
  5. Add crème fraîche and pepper to taste. Fold the rocket mixture into the risotto, then the mushrooms and the asparagus pieces. Reserve the asparagus tips for the garnish.
  6. To serve ladle risotto onto plates, sprinkle with Parmesan cheese and garnish each serving with 2 asparagus tips.


Instead of creme fraiche, use ricotta or mascarpone.

See it on my blog

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  • 4 cups mushroom or vegetable broth
  • 1 cup water
  • 1 bunch asparagus (about 1 pound), trimmed, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup chopped shallots
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 8 ounces shiitake mushrooms, stems removed, caps sliced
  • 1 cup arborio rice
  • 1 cup Cabernet Sauvignon or other full-bodied dry red wine
  • ½ cup finely shredded Parmigiano-Reggiano cheese, plus more for garnish
  • ¼ cup chopped fresh parsley, plus more for garnish
  • ¼ teaspoon freshly ground pepper

Bring broth and water to a boil in a medium saucepan. Add asparagus and cook until crisp-tender, about 4 minutes. Remove to a bowl with a slotted spoon and set aside. Reduce the heat under the liquid to maintain a gentle simmer.

Heat oil in a Dutch oven over medium-low heat. Add shallots, garlic and thyme cook, stirring often, until starting to soften, 2 minutes. Add mushrooms and cook, stirring frequently, until softened, 3 to 4 minutes. Add rice cook, stirring, for 1 minute. Add wine and cook, stirring often, until the wine is absorbed, 2 to 3 minutes.

Add 1 1/2 cups of the simmering broth and cook, stirring, until it is absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when all the broth is used and the rice is creamy and just tender, 24 to 28 minutes total.

Stir in the reserved asparagus and cook for 1 minute. Remove from the heat and stir in cheese, parsley and pepper. Serve immediately, sprinkled with more cheese and parsley, if desired.

Asparagus and Mushroom Risotto

This creamy risotto with asparagus and mushrooms is the perfect way to welcome spring.


  • 2 Tablespoons Olive Oil
  • 1 pound Asparagus, Bottom Inch Discarded, Cut Into 2 Inch Pieces
  • 3 cups Sliced Mushrooms
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Fresh Cracked Black Pepper
  • 4 cups Vegetable Broth
  • 1 Tablespoon Unsalted Butter
  • 1 whole Shallot, Finely Chopped
  • 1 cup Arborio Rice
  • 1 cup White Wine


1. In a pan heat one tablespoon of olive oil over medium heat and cook asparagus and mushrooms until softened. About 7 minutes. Stir in kosher salt and black pepper. Reduce heat to low and cover to keep warm.
2. In pot heat broth over medium heat and keep warm while preparing risotto.
3. In another pot, heat butter and remaining olive oil over medium heat. Once butter melts stir in shallots and cook just until softened, about 2 minutes. Stir in arborio rice just until it is coated in the butter. Do not brown it. Pour in wine and cook until wine absorbs. Then pour one ladle of hot broth over the rice and stir consistently until the liquid is absorbed. Repeat process, adding one ladle of the hot broth at a time, until all liquid is absorbed by the rice.
4. Stir in asparagus and mushrooms. Serve immediately.

Easy Asparagus and Mushroom Risotto, Almost No Stirring Required

Turning a classic mushroom risotto into a mushroom and asparagus risotto is as easy as it sounds: just add asparagus. The only key is knowing precisely when to add that asparagus for the best flavor and texture (hint: right at the end).

We use a pressure cooker to cook our mushroom risotto, but it can just as easily be adapted for the stovetop using our almost-no-stir technique. I start by rehydrating dried mushrooms (in this case I used some dried morels that my cousin foraged in Montana) in stock. This serves the dual purpose of tenderizing the mushrooms before incorporating them into the risotto, and also infusing the stock with mushroom flavor.

Next I sauté fresh mushrooms in a large pan with butter, olive oil, onions, and garlic. Here I'm using maitake mushrooms, but you can use any mushrooms you'd like. To give them a boost of umami flavor, I add a dash of soy sauce and miso paste as well.

While the mushrooms are cooking, I rinse the rice in the mushroom-infused stock. Traditionally, risotto is toasted in fat before adding any liquid. This deepens its flavor, but it can also inhibit the thickening power of the rice's starch, resulting in less-than-perfectly-creamy results. To solve this, I like to rinse my rice in stock before toasting it. By doing this, you wash the excess starch off into the cooking liquid, which allows you to more deeply toast the individual rice grains while not affecting the starch's thickening power at all.

Once the rice is toasted, I start adding my liquids: a glass of dry white wine, which I allow to completely reduce, and then the mushroom-infused starchy stock.

Old-fashioned risotto recipes recommend you stir constantly with a wooden spoon. I sincerely believe that this technique was born out of Italian grandmothers wanting to keep little bambini occupied for half an hour. I've found that you can easily get away with adding almost all the liquid at once and only stirring it a couple times during cooking.

When the rice is almost done cooking, it's time to finally add the asparagus so that by the time the rice is tender, the asparagus is still bright green and crisp.

To finish it off, I stir in some grated Parmigiano-Reggiano cheese along with chives and tarragon. I love the way anise-scented tarragon pairs with asparagus.

And remembers: risotto must—and I mean must—be served on hot plates! As risotto cools down, it turns from light and creamy to thick and stodgy, something a room-temperature plate can speed up. Your risotto ought to flow like lava from the first bite to the last. I preheat plates either in the toaster oven or in my regular oven set to around 225°F for the ten minutes that the risotto is cooking.

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Excellent. We made it with "no chicken" broth and took advice from others here to add peas and reduce the butter to four tablespoons. Served it with a beet and goat cheese salad--great weeknight meal.

Serves 4 as a side (allowing for a bit extra). Adding a squeeze of lemon & some zest was a good idea. I was a little shy on the butter - about 3 tbsp - but it was very good.

Delicious recipe! This is our go to recipe for risotto.

This is fabulous. A couple of quick changes after reading other reviews. I roasted the asparagus, added frozen green peas, reduced the butter to 2 Tablespoons and a added a squeeze of fresh lemon juice just before serving. I served it with seared scallops. So delicious!!

I have made this recipe so many times and each time it has gotten rave reviews! I use slightly less butter and a little extra freshly grated cheese. It takes me more like 40 minutes to pull together, but it's a winner every time!

Made this for the first time today and it’s by far my most favorite risotto to date. I love cooking risotto and this one was a breeze. I used vegetable stock (instead of chicken stock) and added 2 tablespoons of lemon juice when I added the asparagus to the rice near the end. Phenomenal flavor and perfect risotto texture.

This makes a nice main course. It was great with mushrooms as others had suggested and cutting the butter to two Tbp. Next time I'll blanch the asparagus another minute to get the texture a bit softer.

This is a classic recipe for risotto but you really don't need 6 Tbsp of butter at the end! The creamy texture should come from the rice with 1-2Tbsp of butter added at the end of cooking for a bit more richness. Also, I added sauteed mushrooms along with the asparagus which was delicious.

This was really very good. I served it as a side dish topped with seared scallops. With the addition of an appetizer, another vegetable side dish, and a dessert, this easily served 5-6 people. I made it exactly as directed, with the exception of only using 4 tbsp of butter (only because I had 4 tbsp half-sticks of butter and I was too lazy to open a second stick). It got rave reviews from the family. I'll definitely make again.

This is a good recipe. A few tips might make it even better. Do not use a very rich broth to make this it will overpower it. If your broth is rich, dilute it with some water. Also add 1 tablespoon lemon juice at the end, along with the zest of 1 lemon, for a nice flavor bump. Now you have a great tasting risotto.

I made this for a family gathering and it came out great. I went with veggie stock and added mushrooms. I also agree that you don't need all that butter. Tonight I'm making it vegan. I bought the vegan parm from whole foods and I'm using earth balance instead of butter.

I made this for a large group of people and it came out great. I used veggie stock and added mushrooms. A good workout for the arms and it tastes great!

My super picky boyfriend loved this recipe. He also like mac and cheese in a box so I'm not sure if this is a decent review. It was darn good though! I will defiantly be making this again!

Great recipe. Followed it exactly except used 4 tablespoons of butter. Nice texture, excellent flavor. Will probably try this recipe as basis for other risottos with vegetables.

This is the second time I make this recipe. There are so many similar recipes on this site and elsewhere but I find this one is the truest to what we made in Italy. It's simple and if you follow the recipe as written, you can't mess up, it produces perfectly textured risotto every time. Of course, make sure you use the best arborio you can find.

Delicious. Like many others, I decreased the amount of butter by about half. Even my meat-aholic boyfriend was a huge fan!

This recipe is one of our absolute favorites. Like some of the other reviewers, I cut the butter way down to probably 1.5 TBS and I also often throw in green peas and some cut green beans to make it into a green veggie risotto. Everyone loves it!

Great! Followed other suggestions and added lemon zest and grilled the aaparagus.

After reading the other reviews I added a bit of lemon zest with the cheese which I thought went well with the asparagus. It would probably be good either way though.

Wow. after reading a number of reviews I made this for company.. it was easy and VERY tasty. My only changes were to cut the butter down as most of the reviewers suggested and I added about a half a teaspoon of grated lemon peel with the cheese. will make this again..SOON!

Great dish, only change I made was reducing the butter to 1 tbsp from 6 tbsp. and even that 1 probably wasn't necessary. Will definitely be making again.

This is a simple recipe that I chose because I happened to have all the ingredients except fresh parmesan cheese. I substituted it with pecorino romano and it was spectacular. We didn't even need to add salt and pepper. I will definitely be making this again on those nights when you want something good but you don't have much to work with.

MMMMMMMMMMMMMMM-----Heaven on earth! I had some imported arborio rice on hand as well as lovely fresh asparagus. my favorite vegetable. This came out perfectly as directed in 20 minutes. For the first timer to risotto, I would suggest turning up the heat a little bit. slightly higher than medium works best, for me that's #6. Risotto should be pretty much "rolling" at all times.

Amazing results but there is no way that it takes 20 minutes to cook this risotto. I needed at least 40 minutes to get this risotto to the texture that I wanted. Keeping that in mind, though, I would definitely make this again.

I really enjoyed this risotto. I halved the recipe to make as a side for my husband and I. I had enough left over for snacking on arancini the next day. The only change I made was that I only used the top 3 inches of the asparagus and cut into 1 inch pieces. I also squeezed a little fresh lemon juice on the asparagus after draining. Used a riesling for the wine, it turned out nicely.

How do you make asparagus risotto?

I will admit that making risotto is a little bit of a labor of love. But once you get the technique down, you’ll see that risotto isn’t all that hard to make at all!

STEP 1: Hold the end of the asparagus with your thumb and forefinger and bend until it breaks. The cut into 1 – 2 inch pieces.

STEP 2: Saute the asparagus and mushrooms together in a pan. Cook just until the vegetables are soft. About 7 minutes. Stir in salt and pepper. Cover and keep warm.

STEP 3: In a large pot, heat olive oil and butter over medium heat. Once butter melt adds shallots and cook just until softened.

STEP 4: Stir in the abroio rice and stir until coated in butter. Toast slightly but do not brown.

DES’ TIP: Toasting the rice adds flavor to the final dish and helps the rice absorb the liquid better.

STEP 5: Pour in wine and cook until wine absorbs.

STEP 6: Pour one ladle of hot broth over the rice and stir consistently until the liquid is absorbed. Repeat process, one ladle at a time, until all liquid is absorbed by the rice.

STEP 7: Add the sautéed vegetables to the risotto, mix well. Serve immediately.

Asparagus and Mushroom Risotto

Red wine gives this risotto deep flavor and a lavender hue crisp-tender asparagus contributes a pop of color and texture.

Where to Buy: Vegetarians avoiding cheeses made with animal rennet should look for domestic Parmesan that uses vegetable-based rennet, such as BelGioioso brand.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

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Combine the broth and the water in a medium saucepan over medium-high heat bring to a boil, then reduce the heat to medium and add the asparagus. Cook until just crisp-tender, about 4 minutes. Use a slotted spoon to transfer the asparagus to a bowl. Reduce the heat of the broth mixture to low.

Discard the shiitake stems or reserve for another use (like broth). Thinly slice the mushroom caps.

Pour the oil into a large, wide pot over medium heat. Once the oil shimmers, add the shallots, garlic and thyme cook, stirring, until the vegetables start to soften, 2 minutes. Add the shiitakes and cook, stirring frequently, until they soften and wilt, 2 to 4 minutes. Add the rice and cook, stirring, for 1 minute. Add the wine and cook, stirring frequently, until the wine is absorbed, 4 to 6 minutes.

Reduce the heat to medium-low. Add 1 1/2 cups of the broth and cook, stirring, until it is mostly absorbed. Continue adding the broth in 1/2-cup increments and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when all but 1/2 cup of the broth is used and the rice is creamy and just tender, with a very slight al dente bite, 25 to 30 minutes total.

Stir in the reserved asparagus and cook for 1 minute, to warm it through. Remove from the heat and stir in the cheese, parsley, salt and pepper. Taste, and add more salt, as needed.

Immediately before serving, stir in the remaining 1/2 cup of broth so the risotto is loose enough to spread in a bowl. (You don't want it to be stiff.) Divide among shallow bowls and sprinkle on more cheese and parsley, if desired.

Recipe Source

Adapted from "EatingWell Vegetables: The Essential Reference," by the editors of Eating Well magazine (Houghton Mifflin Harcourt, 2016).

1. Lobster Risotto

This is a simple, yet luxury meal. Using Lobster Shells is much better than a bouillon stock. I had some leftover steamed asparagus spears, cut them up, and tossed them in at the end.

2. Mushroom Risotto with Parmesan Cheese

This Hell’s Kitchen Mushroom Risotto recipe is so delightful it one of the most easiest variants of all risotto recipes. The real secret comes from using portobello mushrooms and white mushrooms with chicken stock, but you can substitute vegetable stock if you like.

3. Creamy Asparagus Risotto with Lemon and Mascarpone

This green-hue arborio rice dish that often catches the camera as served as an app to Hell’s Kitchen diners. It’s a spring asparagus, brightened with lemon and enriched with a dollop of mascarpone. Serve your risotto as soon as done, as it continues to cook after it’s removed from the heat and can start to dry out and become soft.

4. Lobster Butternut Squash Risotto

After watching Chef Christina make Lobster Butternut Squash Risotto, I couldn’t wait to start making it myself. The recipe combines sweet, buttery butternut squash and creamy risotto with herbs and Parmesan cheese, with butternut squash bursting with a truly gourmet flavor.

5. Shrimp and Scallop Risotto

Risotto can every so often be an overwhelming dish to make, but this Shrimp and Scallop risotto recipe, adapted from Hell’s Kitchen by Gordon Ramsay doesn’t have to be. It works, even if you don’t prepare any of the elements in advance. Stirring continuously because so risotto recipes demand it.


Cooking for me has always been an "art" infused in traditions. My career inspired by Hell’s Kitchen, the West Side of Manhattan which boasts one of N.Y. City’s best independent restaurant communities along with Gordon Ramsay no-nonsense approach towards always being your best.

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Arborio rice is a short-grained rice from Italy that gives risotto its creamy texture. The trick to nailing the consistency is to add liquid in increments, allowing it to fully absorb before adding more.

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Bring broth to a boil in a small saucepan over high heat. Reduce heat to low and stir in dried mushrooms. Heat until mushrooms are rehydrated, about 20 minutes. Remove mushrooms from broth with a slotted spoon leave broth over low heat. Coarsely chop mushrooms.

Heat 1/2 tablespoon olive oil in a medium skillet over medium-high heat. Cook all mushrooms, stirring occasionally, 3 to 4 minutes or until tender. Remove mushrooms from skillet set aside.

Add remaining tablespoon olive oil to the skillet. Saute shallot and garlic 1 minute. Stir in rice saute 2 minutes. Pour in wine stir constantly until wine is fully absorbed. Stir in 1/2 cup warm broth stir until broth is absorbed. Continue adding broth 1/2 cup at a time, stirring until liquid is absorbed and rice is al dente, about 20 minutes. Add asparagus with last addition of broth. Remove from heat.

Stir in mushrooms, Parmesan cheese, parsley, butter, thyme and black pepper. Serve immediately.

Asparagus mushroom risotto recipe - Recipes

Who doesn’t love a nice, hearty meal in the middle of winter? Out Midwest folks know that February is just as cold, if not colder, than January, so staying warm at home is always a good call.

Our Chef Nate has created the perfect cold-weather dinner for you and your family to enjoy with this Creamy Asparagus & Mushroom Risotto! Risotto always sounds so intimidating, but really it’s just about taking your time to let all the flavors meld and come to the correct consistency.

Our favorite part about this recipe is that it uses our Quick & Easy Asparagus, a fresh container of asparagus that can be thrown in the microwave for a quick prep. While this recipe doesn’t call for microwaving the asparagus, it’s still nice to have the fresh veggie ready to go. We hope you enjoy!

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