Asparagus Mushroom Risotto

Recipe of the Month: Asparagus Mushroom Risotto


  • 1 cup risotto
  • 4 garlic cloves minced and divided (2 and 2)
  • 1 lb asparagus (break off ends and slice into 2-3 inch lengths)
  • I also added about a cup of broccoli heads – just because they needed to be used
  • 8 oz mushroom sliced (pick your favorite variety)
  • 4 T butter
  • 4 T olive oil
  • 4 cups chicken broth
  • 2 shallots chopped
  • 1 cup dry white wine
  • ¼ cup grated parmesan


Put the 4 cups of stock in a pan and heat to warm – keep it warm but not cooking.

Saute 2 of the garlic cloves in 2 T butter and 2 T olive oil.  When fragrant add the mushrooms.  If desired – add salt and pepper at this time. Here’s the tricky part.  Once the moisture has evaporated turn the heat up and let them brown DO NOT stir them during this step.  You will want to – but resist.  This is when they get great flavor.

After they are browned you can add the asparagus and any other veggie you have decided to use.  You will want them to be aldente.  Turn the heat off when you get to this point and cover it to keep it warm or put in a warm oven.

While the mushrooms are browning – in another pan add the remaining olive oil and butter.  Saute the remaining garlic until fragrant.  Add the shallots.  When the shallots are translucent add the risotto and stir to coat (do not brown it)

Add the cup of wine and cook and stir until the liquid is absorbed.

Add 1 ladle of the broth to the risotto and keep stirring.  When it is almost all absorbed add another ladle.  Keep doing this until you have added all of the broth.  This is time-consuming – but be patient – it will be worth it.

When you have added the last bit of broth sprinkle in the parmesan and stir to mix it in.  The risotto should not be juicy but it will be sticky.  The cheese should add a salty flavor, but if you want more – this is the time to add it. Add the veggies and put on plates to serve.


Risotto has always scared me a little bit.  I like it and think it makes a great meal all by itself, but the careful attention it requires made me hesitant.  This recipe might be a little more time consuming than some quick prep ones – but it is so worth it.

If you want to make it truly vegetarian – use vegetable broth instead of chicken broth.  Enjoy!

Posted in Recipe of the Month.