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Creamy Asparagus and Mushroom Risotto Recipe Easy Homemade Parmesan Delight

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A warm, comforting, and creamy risotto featuring fresh asparagus, earthy mushrooms, and nutty parmesan cheese. Perfect for a cozy meal that feels a little fancy without the fuss.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 1 bunch fresh asparagus (about 12 oz / 350 g), trimmed and cut into 1-inch pieces
  • 8 oz cremini or button mushrooms (225 g), sliced
  • ¾ cup freshly grated Parmesan cheese (75 g)
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 5 cups vegetable or chicken broth (1.2 liters), kept warm
  • ½ cup dry white wine (120 ml) – optional
  • 3 tablespoons unsalted butter (45 g)
  • 2 tablespoons olive oil (30 ml)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, a handful chopped (optional)

Instructions

  1. Prep your ingredients: Trim and chop the asparagus into 1-inch pieces, slice the mushrooms, finely chop the onion, and mince the garlic. Grate your parmesan and keep the broth warm in a separate saucepan. (Time: 10 minutes)
  2. Heat 1 tablespoon olive oil and 1 tablespoon butter in your large pan over medium heat. Add the onion and cook until translucent, about 3 minutes. Toss in the garlic and cook for another 30 seconds until fragrant.
  3. Stir in the mushrooms, cooking until they release their moisture and start to brown, about 5 minutes. Season lightly with salt and pepper.
  4. Add the asparagus pieces and sauté for 2 minutes until slightly tender but still bright and crisp.
  5. Push veggies to the side and add the remaining olive oil and butter. Stir in the arborio rice, coating each grain and toasting lightly for 2 minutes.
  6. Pour in the white wine, stirring constantly until it’s mostly absorbed.
  7. Begin adding the warm broth one ladle (about ½ cup / 120 ml) at a time. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladle. Continue for about 20-25 minutes until rice is creamy and al dente.
  8. Check for doneness: The rice should be tender with a slight bite and the mixture creamy but not soupy. Add more broth or water if needed.
  9. Remove from heat and stir in the remaining butter and grated parmesan. Adjust seasoning with salt and pepper.
  10. Serve immediately, garnished with fresh parsley if desired.

Notes

Keep broth warm to avoid shocking the rice. Stir gently every minute or so to release starch without overworking. Use freshly grated parmesan for best flavor and texture. Risotto thickens as it cools; reheat gently with broth to restore creaminess. Wine is optional and can be replaced with broth or lemon juice.

Nutrition

Keywords: risotto, asparagus, mushroom, parmesan, creamy risotto, easy dinner, vegetarian, gluten-free

Find it online: https://tempotaste.com/creamy-asparagus-and-mushroom-risotto-recipe-easy-homemade-parmesan-delight/