Mushroom-Asparagus Risotto Recipe | Vegetarian Times Skip to main content

Mushroom-Asparagus Risotto

This Italian classic is perfect for those coolish nights when you want something warm that still has a taste of spring.

Ingredients: 

Ingredients: 

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2 Tbs. olive oil
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1 onion, finely diced
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2 cups sliced mushrooms
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2 cloves garlic, minced
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1 ½ cups Arborio rice
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¾ tsp. salt
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¼ tsp. freshly ground black pepper
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4 ½ cups vegetable stock
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1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
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½ cup grated Parmesan or Romano cheese
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1 Tbs. fresh lemon zest

Instructions: 

  1. Heat oil in large saucepan over medium heat. Add onion, and sauté 3 minutes, or until softened. Add mushrooms and garlic; cook 5 minutes more, or until mushrooms are browned and their juice has evaporated. Stir in rice, salt and pepper, and cook 1 minute.
  2. Add 1 cup stock to saucepan, and cook, stirring constantly, about 3 minutes, or until it’s mostly absorbed. Stir in another cup stock, and cook, stirring occasionally to prevent sticking, until liquid is absorbed. Repeat until you have 1/2 cup stock left. Add asparagus and last 1/2 cup of stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender. Fold in cheese and lemon zest. Serve immediately.

Nutrition Information: 

Calories: 
190
Protein: 
6 g
Total Fat: 
7 g
Saturated Fat: 
2 g
Carbohydrates: 
27 g
Cholesterol: 
5 mg
Sodium: 
650 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
Serves 6