This Wild Mushroom and Asparagus Risotto is a celebration of springtime flavors. Imagine the earthy aroma of wild mushrooms mingling with the bright, fresh taste of asparagus, all enveloped in a luxuriously creamy risotto. It’s a dish that’s sophisticated enough for a special occasion yet simple enough for a weeknight dinner. Trust me, it's worth every minute!

This recipe isn't just about following instructions; it's about creating a culinary experience. The gentle sizzle of mushrooms in the pan, the rhythmic stirring of the rice, the anticipation of that first perfect bite—it's all part of the magic. So grab your apron, gather your ingredients, and let's embark on this delicious journey together!

Wild Mushroom and Asparagus Risotto

Name: Wild-Mushroom-and-Asparagus-Risotto
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Yield: 2
Cuisine: Spring
Ingredients: 1 cup Arborio rice; 4 cups Vegetable or chicken broth; 8 ounces Wild mushrooms (cremini, shiitake, etc); 1 bunch Asparagus; 2 cloves Garlic; 2 tablespoons Olive oil; 2 tablespoons Butter; 1/2 cup, grated Parmesan cheese; 1/4 cup, chopped Fresh parsley; To taste Salt and freshly ground black pepper

This Wild Mushroom and Asparagus Risotto is a delectable dish that celebrates the best of spring ingredients. It is surprisingly simple to make and tastes absolutely divine.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

📖 Instructions

First, prep your ingredients. Wash and trim the asparagus, then cut it into 1-inch pieces. Clean your wild mushrooms—use a damp cloth, not water, to remove any dirt. Slice them into similar-sized pieces. Mince the garlic. Chop the fresh parsley.
Next, get your broth simmering gently in a saucepan. You want it to stay warm, but not boiling rapidly. This is crucial for a perfectly creamy risotto!
Now for the star of the show! In your large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds—until it's fragrant but not browned. Don't burn it!
Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown. This takes about 5-7 minutes, depending on the mushrooms. Stir occasionally, so they cook evenly.
Time for the rice! Add the Arborio rice to the pan and toast it for 2-3 minutes, stirring constantly. This step adds nutty flavor and texture.
Now, we start adding the broth. Add about 1 cup of warm broth to the rice and stir continuously until it's mostly absorbed. Then, add another cup, stirring constantly until absorbed. Keep repeating this process, adding about 1 cup at a time, until the rice is cooked al dente. This should take approximately 18-20 minutes. It's ok if this step takes longer.
Once the rice is almost cooked (al dente—meaning slightly firm to the bite), stir in the asparagus. Cook for another 2-3 minutes until the asparagus is tender-crisp.
Almost done! Remove the pan from the heat and stir in the butter and Parmesan cheese. This adds creaminess and richness. Season generously with salt and freshly ground black pepper to taste. Don’t be shy with the seasoning!
Finally, stir in most of the fresh parsley. Garnish with the remaining parsley and serve immediately. Enjoy your delicious homemade wild mushroom and asparagus risotto!

📝 Notes

For an extra touch of flavor, add a splash of dry white wine when you sauté the mushrooms.
Don’t overcook the asparagus; you want it to be tender-crisp.
Adjust the amount of Parmesan cheese to your liking.
If the risotto seems too thick, add a little more broth, one tablespoon at a time. If it's too thin, cook it longer to allow the extra liquid to evaporate.