Mushroom and asparagus risotto is food that rewards patience. Stirring slowly, adding broth a little at a time, you watch simple ingredients turn creamy and rich. Earthy mushrooms ground the dish, while asparagus keeps it bright and fresh. It’s a quiet, satisfying rhythm perfect for evenings that ask you to slow down.
This is Let’s Veg comfort cooking: simple steps, honest ingredients, and a bowl worth the time.
Start with the Vegetable Cooking Guide:
https://letsveg.com/vegetable-cooking-guide
Video
Mushroom & Asparagus Risotto
Creamy mushroom and asparagus risotto made with arborio rice and simple ingredients. A comforting Let’s Veg recipe perfect for cozy homemade meals.
Ingredients
Equipment
Large Deep Frying Pan
Cooking Instructions
- Heat vegetable broth in a saucepan and keep warm over low heat.
- Heat olive oil or butter in a wide pan over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add garlic and cook for 30 seconds until fragrant.
- Add mushrooms and cook for 6-8 minutes, until browned and moisture evaporates.
- Stir in arborio rice and cook for 1-2 minutes to coat the grains.
- Pour in white wine if using and cook until absorbed.
- Begin adding warm broth, one ladle at a time, stirring often.
- Let liquid absorb before adding more broth.
- After about 15 minutes, stir in asparagus.
- Continue adding broth and stirring for another 10-15 minutes, until rice is creamy and just tender.
- Season with thyme, salt, and black pepper.
- Remove from heat and stir in Parmesan if using. Serve warm.
Nutrition
Notes
Stirring helps release starch and create creaminess
Use nutritional yeast instead of cheese for a vegan version
Best served immediately while creamy