Description
Creamy mushroom asparagus risotto made with Arborio rice, fresh vegetables, and savory broth.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 8 oz cremini mushrooms, sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup dry white wine (use white grape juice or additional broth for substitution)
- 1/2 cup grated Parmesan cheese
- 3 tbsp olive oil
- 2 tbsp butter
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat vegetable broth in a saucepan and keep warm.
- Heat olive oil in a large pan over medium heat. Add onions and cook until soft.
- Add mushrooms and cook until browned. Stir in garlic.
- Add Arborio rice and toast for 2 minutes, stirring constantly.
- Pour in white wine (or substitute) and cook until absorbed.
- Add warm broth one ladle at a time, stirring until absorbed before adding more.
- After 15 minutes, add asparagus pieces.
- Continue adding broth and stirring until rice is creamy and tender (about 20-25 minutes total).
- Remove from heat. Stir in butter and Parmesan cheese.
- Season with salt and pepper. Garnish with parsley if desired.
Notes
- Keep broth warm throughout cooking.
- Stir constantly for creamy texture.
- Use fresh asparagus for best results.
- Risotto is best served immediately.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 15mg