Asparagus and Mushroom Risotto

    40 minutes

    Mushrooms and asparagus complement each other perfectly in this classic risotto. If you can't find fresh morels, dried mushrooms are readily available in many of the larger supermarkets.

    1 person made this

    Serves: 4 

    • 3 1/2 cups (875ml) chicken stock
    • 4 tablespoons olive oil, or more to taste, divided
    • 4 tablespoons unsalted butter, divided
    • 225g asparagus, cut into 2cm pieces
    • 150g fresh morel mushrooms, halved
    • 1 shallot, minced
    • 225g Arborio rice
    • 60ml dry white wine
    • 1 teaspoon fresh thyme leaves
    • 25g freshly grated Parmesan cheese, or to taste
    • 1 tablespoon finely chopped fresh parsley
    • salt and ground black pepper to taste
    • 1 1/2 tablespoons high-quality balsamic vinegar

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Place chicken stock in a small saucepan over medium heat; bring up to a simmering point.
    2. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.
    3. Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.
    4. Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavours combine, about 3 minutes more.
    5. Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmesan cheese and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.


    If using dried mushrooms, reserve the soaking liquid from rehydrating the morels and add to chicken stock. Reduce if needed; the ratio of Arborio rice to stock should always be 1 to 3 ½ .

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    Reviews in English (3)


    Wonderfully delicious! Fresh morels are harder to come by in this part of Florida so I used a mix of rehydrated morels and white mushrooms (shiitakes would have been better than white I think - next time). I agree with another viewer that the cooking time for the risotto was closer to 30-40 minutes.  -  26 Jul 2017  (Review from Allrecipes USA and Canada)


    Super easy!! I added a little lemon zest & garlic. The result was amazing!! This will be a go to favorite in our house!!  -  21 Jun 2017  (Review from Allrecipes USA and Canada)


    Absolutely spectacular! I received some Morel mushrooms as a gift and pulled up this recipe by chance. I had never made risotto before - just had the impression it wasn't worth the time - wrong! My only complaint is that I probably won't repete the recipe often because can't afford the Morels, but I'm going to give it a try with some other varieties and see how it works.  -  10 Jun 2017  (Review from Allrecipes USA and Canada)