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.



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


  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: 

6 g
Total Fat: 
7 g
Saturated Fat: 
2 g
27 g
5 mg
650 mg
2 g
3 g
Serves 6