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Creamy Asparagus and Mushroom Risotto

creamy asparagus and mushroom risotto - featured image
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A creamy and comforting risotto featuring tender asparagus and caramelized mushrooms, perfect for an easy homemade dinner with fresh spring flavors.

Ingredients

Scale
  • 1 ½ cups (300g) Arborio rice
  • 1 bunch (about 12 spears) fresh asparagus, trimmed and cut into 1-inch pieces
  • 8 oz (225g) mushrooms (cremini or white button), sliced thin
  • 5 cups (1.2 liters) vegetable or chicken broth, warmed
  • 1 small white onion, finely chopped
  • 2 garlic cloves, minced
  • ½ cup (120 ml) dry white wine (optional)
  • ½ cup (50g) freshly grated Parmesan cheese
  • 3 tablespoons (45g) unsalted butter
  • 2 tablespoons olive oil
  • A handful fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place 5 cups (1.2 liters) of vegetable or chicken broth in a medium saucepan over low heat and keep warm.
  2. Bring a small pot of salted water to a boil. Add chopped asparagus and cook for 2 minutes until bright green and slightly tender. Drain and plunge into ice water. Set aside.
  3. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add sliced mushrooms, season with salt, and cook 5-7 minutes until golden brown and caramelized. Remove and set aside.
  4. Lower heat to medium. Add remaining 1 tablespoon olive oil to the pan. Add chopped onion and cook 3-4 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
  5. Add Arborio rice to the pan and stir continuously for 2 minutes to coat and lightly toast the grains.
  6. Pour in ½ cup (120 ml) dry white wine (optional) and stir until mostly absorbed, about 2-3 minutes.
  7. Begin adding warm broth ½ cup (120 ml) at a time, stirring gently and waiting until most liquid is absorbed before adding more. Continue for 20-25 minutes.
  8. When halfway through the broth, stir in sautéed mushrooms and blanched asparagus to warm through.
  9. Once all broth is absorbed and rice is al dente, remove from heat. Stir in 3 tablespoons (45g) unsalted butter and ½ cup (50g) Parmesan cheese until melted and creamy. Season with salt and pepper.
  10. Garnish with chopped fresh parsley and serve immediately.

Notes

Keep broth warm to ensure even cooking. Stir gently but consistently to release rice starch for creaminess. Do not wash Arborio rice to preserve starch. If risotto is too thick, add a splash of warm broth or water to loosen. Use fresh asparagus and mushrooms for best texture and flavor. Risotto is best served immediately but can be reheated with added broth.

Nutrition

Keywords: risotto, asparagus, mushroom, creamy risotto, easy dinner, vegetarian, spring recipe

Find it online: https://realityeats.com/creamy-asparagus-and-mushroom-risotto-recipe-easy-homemade-perfect-dinner-idea/