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A bowl of asparagus risotto with mushrooms.
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Asparagus Risotto with Mushrooms

Risotto is the ultimate Italian comfort food. Creamy, savory and satisfying, you'll love this flavorsome asparagus risotto with mushrooms from One Bite Vegan.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Comfort Food, Rice dishes, Risotto
Cuisine: Italian
Keyword: Asparagus risotto with mushrooms
Servings: 4 people
Calories: 462kcal
Author: Kevin Schmidt

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
US Customary - Metric

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.

Nutrition

Calories: 462kcal | Carbohydrates: 77g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Sodium: 1373mg | Potassium: 540mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1675IU | Vitamin C: 13.9mg | Calcium: 40mg | Iron: 6.2mg