Mushroom and asparagus risotto

Jen Ren 2020-04-29 2 minute read

Adapted from a recipe a friend gave me in the winter of 2017. Original source unknown.


  • olive oil
  • 1 package/pint of mushrooms, sliced (white button are fine)
  • 1 onion, diced (all types fine)
  • 4 cloves garlic, minced or pressed
  • 1 cup arborio rice
  • half a bottle of white wine or vermouth
  • a quart (roughly) hot stock (all types fine)
  • 1 bunch of asparagus
  • 1 lemon, zested and juiced
  • parmesan, grated
  • salt
  • freshly ground black pepper
  • dill or parsley (optional)
  • proscuitto (optional)


Heat a little olive oil and saute mushrooms until golden. Set aside and keep warm (protip: the microwave works great!).

Saute the onion until near translucent, then add the garlic to saute for 1 min. Add rice and saute for 2 minutes to give it a toasty flavor. Add the wine and bring to a boil. Simmer, stirring occasionally, until all is absorbed.

Gradually add in stock by the ladle, simmering and stirring until the liquid is absorbed.

Meanwhile, if using proscuitto, wrap proscuitto around asparagus, dress with a little olive oil, salt, and pepper. Then, bake in oven around 350F until asparagus is tender. Otherwise, saute asparagus in a little olive oil, salt, and pepper on stovetop until tender.

Remove from heat and stir in the lemon zest, half your lemon juice, parmesan (optionally reserving half), half your dill or parsley, and mushrooms. Taste to adjust with lemon juice, salt, and pepper. Top with the remaining parmesan and herbs. Serve with asparagus on the side, or cut in half and top the risotto.