Mushroom-Asparagus Risotto


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

  • 6Servings


  • 2 Tbs. olive oil
  • 1 onion, finely diced
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 4 1/2 cups vegetable stock
  • 1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
  • 1/2 cup grated Parmesan or Romano cheese
  • 1 Tbs. fresh lemon zest


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.

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
  • Carbohydrate Content: 27 g
  • Cholesterol Content: 5 mg
  • Fat Content: 7 g
  • Fiber Content: 2 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 650 mg
  • Sugar Content: 3 g