For an even richer flavor, consider using homemade chicken stock. If morel mushrooms are unavailable, substitute with other wild mushrooms like shiitake or oyster mushrooms. Stir the risotto constantly to ensure even cooking and a creamy texture. Adjust the amount of Parmigiano-Reggiano cheese to your liking. A drizzle of truffle oil can add an extra layer of decadence to the finished dish.
Mushroom Asparagus Risotto
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS75
Celebrate the vibrant flavors of spring with this exquisite Mushroom Asparagus Risotto. Earthy morels and tender asparagus unite in a creamy, comforting dish that's sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol37 mg
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Fiber2 g
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Protein10 g
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Saturated Fat11 g
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Sodium748 mg
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Sugar3 g
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Fat28 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPlace chicken stock in a small saucepan over medium heat; bring to a simmer. (5 minutes)
02
StepHeat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; sauté until tender. Transfer to a plate with any accumulated juices. (4 minutes)
03
StepHeat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened. Stir in Arborio rice and cook until it starts to toast. Pour in wine and cook until evaporated. Stir in thyme. (5 minutes)
04
StepPour 1/4 cup simmering stock over rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite. Stir in asparagus and mushrooms with their juices and continue cooking until flavors combine. (15 minutes)
05
StepRemove rice from heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving. (2 minutes)
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RECIPE REVIEWS
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Dulce Franey
Jun 16, 2025I added a squeeze of lemon juice at the end to brighten the flavors.
Ceasar Sporer
May 4, 2025Great recipe! I used vegetable broth to make it vegetarian and it was still delicious.
Patricia Beatty
Apr 24, 2025I made this for a dinner party, and everyone raved about it. The balsamic drizzle was a nice touch.
Geo Casper
Feb 4, 2025This risotto was amazing! The morels and asparagus were a perfect combination.
Osbaldo Bins
Jan 25, 2025The timing was spot on and the instructions were easy to follow. Will definitely make this again.
Pamela Gutmann
Nov 30, 2024The recipe was easy to follow, and the risotto turned out perfectly creamy.
Dorthy Wiegand
Oct 26, 2024This has become a family favorite. Thank you for sharing!
Coby Lind
Oct 25, 2024I couldn't find fresh morels, so I used dried porcini mushrooms. It was still delicious!