Risotto is such a versatile dish that you can pack full of flavor. My asparagus risotto with mushrooms recipe is no exception.
So whether you’re just looking for a quick and healthy meal to pull together on a weekday or you’re entertaining guests, this dish is just the ticket!
The asparagus puree in this recipe is a great way to incorporate the earthy flavors of this wonderful spring vegetable into the risotto. It also lends a green color to the risotto that little eaters will love, plus it’s a great way to hide veggies if they’re not so keen on them!
Fun Fact: Did you know that asparagus – or Asparagus officinalis – is actually a member of the lily family?
The arborio or risotto rice is important in any risotto recipe so if you don’t have any to hand, don’t try and sub it out for a different type of rice.
Arborio is a large-grain variety of rice that is the rice of choice for risotto due to its ability to absorb a large amount of liquid without overcooking and turning to mush.
That’s why it’s important to use a great quality and superb tasting vegetable stock as it will permeate through the grains of rice and ensure a super tasty risotto.
Mushrooms are great for adding a meaty texture and pair really well with the asparagus. When choosing your mushroom mix, feel free to use your favorite varieties. Oyster, shiitake or even button mushrooms would work well. See what’s available fresh at your local farmers market.
Are you a big risotto fan? Try some of my other risotto recipes:
Vegan Butternut Squash Risotto
Tomato Salad Risotto
If you make this asparagus risotto with mushrooms please come back and leave me a comment below to let me know what you think of it. I always love to hear from you!
Asparagus Risotto with Mushrooms
Ingredients
Asparagus puree
- 1 pound fresh asparagus cut tips off and reserve for the mushroom mixture
- 2 tbsp fresh lemon juice
- 4 chives
- salt and pepper to taste
Asparagus and mushrooms
- reserved asparagus tips
- 8 ounces mixed mushrooms
- 1 shallot diced
- 2 tbsp extra virgin olive oil
- 4 sprigs fresh thyme remove leaves from stalks
- salt and pepper to taste
Risotto
- 1 ½ cups arborio (risotto) rice
- 1 small onion diced
- 1 tbsp extra virgin olive oil
- 4 oz. white wine
- 48 oz. vegetable stock
- salt and pepper to taste
Instructions
Asparagus puree
- Bring a small pot of salted water to a boil. Add the asparagus stalks and cook until tender. Drain and immediately shock the cooked asparagus in an ice bath. Drain.
- Transfer the cooked asparagus to a blender. Add the chives and lemon juice. Blend until completely smooth. You may need to add a splash of water to help with the pureeing. Season to taste with salt and pepper. Set aside.
Risotto
- Heat the vegetable stock in a small stock pot.
- In a large skillet, heat the olive oil over medium heat and saute
the onion until translucent. - Add the rice to the skillet and keep stirring to lightly toast the rice.
- Add in the wine and stir.
- Lower the heat to medium-low and add in a ladle full of hot stock and stir until most of the liquid has been soaked up by the rice. Repeat with a ladle of hot stock and stir. Repeat this process until the rice is cooked through but not mushy. Approximately 20-30 minutes. Add the asparagus puree and stir. Turn off the heat.
- Season to taste with salt and pepper.
Asparagus and mushrooms
- Heat the olive oil in a saute pan over high heat.
- Add the shallots, mushrooms, thyme leaves, and asparagus tips.
- Season with salt and pepper. Cook until tender. Serve over the cooked asparagus risotto.
