Asparagus and Wild Mushroom Risotto

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Asparagus and Wild Mushroom Risotto

This asparagus and wild mushroom risotto recipe is a beautiful piece of heaven, fresh spring asparagus with some gorgeous mushrooms. I know everyone doesn’t love mushrooms just omit it and use the asparagus and you’ll still be pleased.

Asparagus and Porchini Risotto

Asparagus and Wild Mushroom Risotto Cooking Tips:

The secret to a great risotto is to keep stirring. You can take a few breaks after stirring in each round of stock.

Your risotto should have a saucy consistency. It shouldn’t be dry like steamed or boiled rice.

Can you make ahead?

Fridge:  After risotto cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Bring a small amount of stock, water or milk to a boil and stir in risotto, cook until hot. *A 1/4 cup of liquid will be enough for 1 cup.

Risotto

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Substitution Options:

You can use tomatoes, bell peppers or squash for this recipe if you cannot find asparagus. You can even make it minus the asparagus.

what to serve with Asparagus and Wild Mushroom Risotto?

Meal Ideas:

Recipe:

Asparagus and Porchini Risotto
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Asparagus and Wild Mushroom Risotto

This recipe is a beautiful piece of heaven, fresh spring asparagus with some gorgeous mushrooms. I know everyone doesn’t love mushrooms just omit it and use the asparagus and you’ll still be pleased.
Course Appetizer, Main Course
Cuisine American, Creole, Italian, Southern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 persons

Ingredients

  • 1 oz. dry porcini mushrooms
  • 5 ½ cups chicken stock hot
  • 1 lbs. asparagus tough ends removed, tips saved, stalks chopped
  • 1 oz. cremini chopped
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 garlic cloves minced
  • 2 cups arborio rice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup white wine
  • 4 tablespoons unsalted butter
  • ½ cup parmesan cheese plus extra for garnish
  • ½ cup parsley chopped, garnish

Instructions

  • In a pot add porcini’s and chicken stock and bring to a boil and reduce to a simmer.
  • In a pot over medium heat, heat oil and cook asparagus stalks and onions for 2 minutes. Add chopped mushrooms and cook for 1 minute then add garlic, cook for 15 seconds.
  • Next stir in rice, salt and black pepper cook for 2 minutes until rice is slightly toasted with nutty aromas; add wine let absorb, next add chicken stock 1 cup at a time. Stir rice every 1 minute adding another cup of stock when you notice rice has absorbed majority of the liquid.
  • Once all stock is incorporated about 15-20 minutes, stir in butter, asparagus tips and parmesan, rice should be al dente(bite). Taste and adjust seasoning. If you want your rice less al dente, add an extra cup of stock before adding butter and parmesan. Garnish risotto with parmesan and parsley, serve immediately.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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