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Creamy Mushroom Asparagus Risotto

Embark on a culinary journey with my Creamy Mushroom Asparagus Risotto. Dive into a world of rich, velvety textures and earthy flavors. This delightful dish marries tender Arborio rice with sautéed mushrooms and blanched asparagus, enveloped in a luscious, Parmesan-kissed creaminess.

Total Time
30 min
Simple & Professional Tasty Recipes

Ingredients for 4 Servings

  • 300g Arborio rice
    500g fresh asparagus, trimmed and cut into bite-sized pieces
    200g mushrooms (button or cremini), sliced
    1 onion, finely chopped
    2 cloves garlic, minced
    1 liter vegetable or chicken broth, kept warm
    150ml dry white wine
    50g Parmesan cheese, grated
    50g unsalted butter
    2 tablespoons olive oil
    Salt and black pepper, to taste
    Fresh parsley, chopped, for garnish

Total Time

  • Preparation Time
    15 min
  • Cooking Time
    20 min

Goes Great with

    1. Prepare the Asparagus and Mushrooms:
      Blanch the asparagus in boiling water for 2-3 minutes until slightly tender. Drain and set aside. In a separate pan, sauté the mushrooms in a bit of olive oil until they release their moisture and turn golden brown. Remove from the pan and set aside.
    2. Start the Risotto:
      In a large, deep pan, heat the olive oil over medium heat. Add chopped onion and garlic. Sauté until the onion becomes translucent.
    3. Cook the Rice:
      Add Arborio rice to the pan. Stir well to coat the rice with the oil and cook for 1-2 minutes until the rice grains are lightly toasted.
    4. Deglaze with Wine:
      Pour in the white wine and stir constantly until it is absorbed by the rice.
    5. Add Broth Gradually:
      Begin adding warm broth, one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding the next ladle. Continue this process until the rice is creamy and cooked to al dente texture, which takes about 18-20 minutes.
    6. Incorporate Asparagus and Mushrooms:
      About halfway through cooking the rice, add the blanched asparagus and sautéed mushrooms to the risotto. Continue adding broth and stirring until the rice is fully cooked and the vegetables are tender.
    7. Finish the Risotto:
      Remove the risotto from heat. Stir in grated Parmesan cheese and butter until the risotto becomes creamy and glossy. Season with salt and black pepper to taste.
    8. Serve and Garnish:
      Spoon the creamy mushroom asparagus risotto onto plates. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve hot and enjoy your comforting and flavorful risotto.
    Pro Tips
    • Rice Consistency: Aim for a slightly al dente texture. The rice should be creamy yet maintain a gentle bite.
    • Mushroom Magic: Mix different mushroom varieties for a complex, earthy flavor profile.
    • Finishing Touch: A drizzle of high-quality olive oil just before serving enhances the dish’s flavors.


Calories per Serving:
Approximately 380 kcal per serving. Dive into this luxurious risotto guilt-free, savoring every delightful bite.

Goes Great with

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