Risotto with Mushrooms and Asparagus recipe
Savory sautéed mushrooms and asparagus meld with flavors of thyme and lemon to lend an air of springtime in this risotto.
Makes 4 servings.
Ingredients List:
5 tablespoons unsalted butter, divided
½ cup chopped fresh mushrooms (oyster mushrooms work well, if available)
1 cup chopped fresh asparagus spears
½ cup finely chopped shallots
½ teaspoon dried thyme
2 cups short grain rice (such as Arborio)
1 cup dry white wine, warmed
5 cups simmering chicken or vegetable broth
¾ cup Parmesan cheese
1 teaspoon grated lemon zest
¼ teaspoon sea salt, or to taste
¼ teaspoon black pepper, or to taste
Directions:
1. Heat 2 tablespoons butter in a medium stockpot over medium heat. Add mushrooms and asparagus and cook until lightly browned, about 5 minutes. Remove from heat and set aside.
2. Add 2 tablespoons butter to pot, add shallots and thyme, and cook until translucent and softened, 5 minutes, stirring. Add rice and cook 3 minutes, stirring well to coat with butter.
3. Add wine to pot, raise heat to high, and bring to a boil. Simmer until liquid is absorbed, stirring, about 8 to 10 minutes.
4. Add hot broth to pot, 1 cup at a time, allowing liquid to fully absorb before adding each subsequent cup, stirring. Continue adding 1 cup at a time, stirring, until rice is creamy but not mushy (while still al dente). The entire cooking time will take 40 to 50 minutes.
5. Remove from heat, add remaining 1 tablespoon butter, Parmesan cheese, and zest; whisk vigorously until thoroughly mixed and creamy. Add reserved mushrooms and asparagus, season to taste with salt and pepper, and serve immediately.
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