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Aspargus Mushroom Risotto


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  • 6 c chicken broth
  • 1 c white wine
  • 2 T butter
  • 1 c chopped onion
  • salt and pepper
  • 2 c Arborio rice
  • 2 c sliced mushrooms, chopped and sauteed
  • 1 1/2 c asparagus, about 12 oz trimmed, blanched and cut into 1 in pieces
  • 1/2 c grated parmesan


Preparation time 15mins
Cooking time 60mins


Step 1

In a large saucepan, combine broth and wine. Bring to a boil over med heat and reduce heat to low, and keep at a simmer. In a large skillet over med heat melt butter. Add onion and season to taste with salt. Cook for 5 min until translucent. Add rice and stir for 3 min. Reduce heat to low and add a ladle of stock. Stir until liquid is absorbed. Continue with the liquid this way until it is all absorbed, about 35-45 min.
Add mushrooms and aspargus pieces and stir until risotto is creamy. Remove from heat and stir in Parmesan. Season to taste with salt and pepper.


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