Mushroom Asparagus Risotto with Parmesan
Mushroom Asparagus Risotto is a creamy and elegant Italian rice dish.It features arborio rice cooked slowly in flavorful broth.Earthy mushrooms and fresh asparagus add depth and freshness.The dish is naturally creamy without heavy cream.Perfect for both everyday meals and special occasions.A comforting, gourmet-style dish made in one pot.
Ingredients
- 1 cup arborio rice
- 1 cup mushrooms (sliced)
- 1 bunch asparagus (cut into small pieces)
- 4 cups vegetable or chicken broth (warm)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- ¼ cup white wine (optional)
- Salt and black pepper to taste
Instructions
- Heat broth in a saucepan and keep it warm.
- In a large pan, heat olive oil and sauté onions until translucent.
- Add garlic and mushrooms, cook until soft and fragrant.
- Stir in arborio rice and toast for 1–2 minutes.
- Pour in white wine (if using) and let it absorb.
- Add warm broth one ladle at a time, stirring continuously.
- Allow each addition to absorb before adding more.
- After about 15 minutes, add asparagus pieces.
- Continue cooking until rice is tender and creamy.
- Stir in butter and Parmesan cheese.
- Serve immediately while creamy.
Notes
- Use arborio rice for authentic texture.
- Stir frequently for creamy consistency.
- Keep broth warm during cooking.
- Don’t rinse the rice—starch is essential.
- Adjust thickness by adding more broth.
- Use fresh asparagus for best flavor.
- Add herbs like thyme for extra aroma.
- Serve immediately for best results.