Experience the creamy richness of asparagus mushroom risotto, where tender asparagus meets earthy mushrooms in a delicious combination of flavors.
Perfect for cozy autumn gatherings or vibrant springtime brunches, it's a culinary journey worth savoring.
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Indulge in the comforting allure of a delectable dish: asparagus mushroom risotto.
Picture this: creamy Arborio rice gently stirred to perfection, embracing tender asparagus spears and earthy mushrooms in a symphony of flavors.
Each spoonful promises a tantalizing blend of creamy richness and wholesome goodness.
At its core, this risotto is a celebration of simplicity and sophistication. Asparagus, with its vibrant green hue and delicate crunch, complements the hearty earthiness of mushrooms flawlessly.
Whether it's the woodsy aroma of shiitake or the meaty texture of portobello, mushrooms add depth and character to every bite.
What truly sets this dish apart is the meticulous process of risotto-making.
Slowly simmered in a savory broth, the Arborio rice releases its starches, creating a luxurious creaminess that envelops each ingredient. It's a labor of love that yields unparalleled results—a dish that's both comforting and elegant in equal measure.
But when is the perfect moment to serve this asparagus mushroom risotto? Imagine a cozy gathering with loved ones on a crisp autumn evening.
As the air turns chilly outside, the warmth of the kitchen beckons, filled with the irresistible scent of simmering risotto.
Gather around the table, illuminated by soft candlelight, and savor the symphony of flavors that is asparagus mushroom risotto.
Alternatively, consider it as the star of a springtime brunch affair.
With its simple ingredients, this risotto shines alongside a spread of vibrant salads and crusty bread. Pair it with a crisp white wine or a fruity sangria for a brunch that's both sophisticated and relaxed—a celebration of the joys of good food and good company.
In essence, asparagus mushroom risotto is more than just a meal; it's an experience—a journey through the senses that delights and nourishes in equal measure.
So whether you're hosting a cozy dinner party or simply craving a taste of risotto, let this easy to make asparagus mushroom risotto treat your taste buds.
What is Risotto?
Risotto, a classic Italian dish, is a creamy rice preparation renowned for its versatility and rich flavors.
Varieties like risotto al limone (lemon risotto), risotto zafferano (saffron risotto), and risotto ai funghi (mushroom risotto) showcase its adaptability to different ingredients.
Whether you're cooking risotto for one or preparing a tomato and mascarpone risotto for a crowd, its hallmark is the process of slowly adding broth to rice until it reaches a creamy consistency.
This method yields a comforting, satisfying dish that's perfect for any occasion.
What Rice Is Best For Risotto?
Arborio rice, known for its high starch content, is the classic choice.
Its ability to absorb liquid while maintaining a firm texture creates the creamy consistency essential to risotto.
Carnaroli rice offers a similar texture but has a slightly longer grain, providing a more al dente finish.
Vialone Nano rice, with its smaller grains, absorbs liquid more slowly, resulting in a creamier yet slightly less dense risotto.
Why You'll Love This Recipe
- Crafting asparagus mushroom risotto engages all senses, from the earthy aroma of mushrooms to the vibrant green of asparagus, and the creamy texture of Arborio rice.
- This easy risotto recipe can be customized with various herbs, cheeses, and additional ingredients, making it adaptable to different tastes and dietary preferences.
- Perfecting risotto requires patience and skill, offering a rewarding challenge for those who enjoy honing their cooking abilities.
- Asparagus mushroom risotto is as visually stunning as it is delicious, making it an impressive centerpiece for dinner parties or special occasions.
- It combines the comforting warmth of traditional risotto with the gourmet flair of seasonal vegetables and exotic mushrooms, appealing to both classic and adventurous palates.
Cost To Make
Estimated cost = $3.75 or $0.93 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Butter
- Mushrooms: Such as button mushrooms. Sliced.
- Brown Onion
- Asparagus: For this recipe, you could use fresh asparagus, or canned asparagus if you can’t get fresh. If using canned asparagus, make sure you drain your asparagus first before use. Additionally, you will find that canned asparagus is softer than fresh. If using canned asparagus, add it in after the risotto is cooked or you will find it goes mushy.
- Arborio Rice
- White Wine
- Stock: Chicken stock or vegetable stock. Make sure your stock is slightly heated when using. This will help to cook the risotto better.
- Parmesan Cheese
- Salt and Pepper
- Fresh Parsley Leaves: To garnish.
Instructions
Step One: Wash. trim your asparagus and then cut your asparagus into small strips, about 2 – 3 cm (0.78 inch – 1.18 inch) long.
Step Two: In a wide medium sized saucepan, saute 2 tablespoons of butter, chopped onion, and sliced mushrooms over medium heat, until the mushrooms have reduced in size, onions are lightly browned, and most of the liquid is gone. This should take about 5 to 6 minutes.
Step Three: Add the asparagus and cook for a further 1 to 2 minutes. 1.
If you are using canned asparagus, do not add it now. Instead add it in step 8, when you add the parmesan cheese. This is because canned asparagus is typically softer than fresh asparagus.
Step Four: Mix through the arborio rice and saute until lightly golden brown. This should take about 1 to 2 minutes.
Step Five: Next, add the white wine and cook until almost all the liquid is gone from the saucepan.
Step Six: Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed.
Step Seven: Repeat until all the stock has been used up and the rice is soft and tender.
Step Eight: Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste.
Step Nine: Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Tips For Making Creamy Risotto
To make the best tasting risotto that is both rich and creamy, here are some helpful tips:
- Choose rice with a higher starch content, such as arborio or carnaroli, to create a creamy texture.
- Take your time when adding the stock to the rice, stirring gently and constantly to release the starch slowly. Make sure you add stock that is slightly heated.
- Don't rush the process - risotto requires a bit of patience, but the end result is well worth it.
- To ensure that the rice cooks evenly and doesn't stick while making risotto, it is best to use a wider saucepan. Although you don't have to stir the rice all the time, you still need to stir it enough to ensure even cooking and avoid sticking.
- It's important to remember that risotto tastes best when served immediately and that if it's kept for too long, the creaminess may be lost.
- Leftover risotto can be used to make arancini balls.
Substitutions / Variations
- Spinach and Goat Cheese Risotto: Substitute spinach for asparagus and incorporate tangy goat cheese for a creamy, flavorful twist.
- Wild Mushroom Risotto: Elevate the earthy flavors by using a mix of wild mushrooms such as chanterelles, porcini, and morels, creating a rich and complex dish.
- Lemon and Pea Risotto: Brighten up the dish with fresh lemon zest and peas, adding a burst of citrusy freshness to complement the creamy rice.
- Sun-Dried Tomato and Basil Risotto: Introduce a Mediterranean flair by stirring in sun-dried tomatoes and fragrant basil, infusing the risotto with savory-sweet notes and aromatic herbs.
Serving Suggestions
Here are some simple and delicious ways you might like to serve this risotto with asparagus and mushrooms:
- Serve the risotto as the star of a brunch menu for three. Accompany it with poached eggs, smoked salmon, or crispy bacon for a hearty and indulgent brunch experience. Pair with mimosas or freshly squeezed juice for a delightful morning meal.
- Use the risotto as part of a larger spread for a family-style dinner. Pair it with grilled or roasted vegetables, a protein such as grilled chicken or fish, and some crusty bread for a satisfying meal.
- Serve the asparagus mushroom risotto as the main course for a cozy dinner for three. Accompany it with a side salad or crusty bread for a well-rounded meal.
Storage
This mushroom asparagus risotto recipe can be stored in the fridge in an airtight container for up to 2 to 3 days.
FAQ
Enhance the flavor of your risotto with ingredients like freshly grated Parmesan cheese, a splash of white wine, aromatic herbs such as thyme or rosemary, and a knob of butter for extra richness.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you’re about to make.
Or maybe you’re just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Recipe
Asparagus Mushroom Risotto
Ingredients
- 3 tablespoons (45 grams, 1.58 ounces) butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 400 grams (14.11 ounces) button mushrooms sliced
- 65 grams (2.30 ounces) asparagus fresh or canned
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 3 cups (750ml/grams, 26.45 ounces) chicken stock (or vegetable broth) slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
- Salt and pepper to taste
Instructions
- Wash. trim your asparagus and then cut your asparagus into small strips, about 2 – 3 cm (0.78 inch – 1.18 inch) long.
- In a wide medium sized saucepan, saute 2 tablespoons of butter, chopped onion, and sliced mushrooms over medium heat, until the mushrooms have reduced in size, onions are lightly browned, and most of the liquid is gone. This should take about 5 to 6 minutes.
- Add the asparagus and cook for a further 1 to 2 minutes. See note 1.
- Mix through the arborio rice and saute until lightly golden brown. This should take about 1 to 2 minutes.
- Next, add the white wine and cook until almost all the liquid is gone from the saucepan.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed.
- Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Notes
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Regularly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
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