Mushroom and Asparagus Risotto

This Mushroom and Asparagus Risotto is a refined take on the classic Italian dish, combining earthy mushrooms with tender asparagus for a vibrant, seasonal twist. The creamy texture of the risotto is achieved through a slow, gradual absorption of flavorful broth, while a touch of miso and soy sauce enhances the umami depth. Finished with Parmigiano-Reggiano and fresh herbs, this dish is both comforting and elegant, perfect for a sophisticated dinner or a cozy meal. Whether served as a main course or a side, this risotto showcases the harmony of rich, savory flavors and bright, fresh vegetables.

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Ingredients (Makes 4 servings)

1 quart (1 liter) homemade or store-bought low-sodium chicken stock
1 ounce (30g) dried porcini or morel mushrooms (optional)
1½ cups (300g) risotto rice, such as arborio or vialone nano
1½ pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced
4 tablespoons (60ml) extra-virgin olive oil
4 tablespoons (50g) unsalted butter
Kosher salt and freshly ground black pepper, to taste
1 medium yellow onion, finely chopped (6 ounces; 170g)
2 medium cloves garlic, finely minced
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) light miso paste
¾ cup (175ml) dry white wine
1 pound (450g) trimmed asparagus, cut into 1-inch pieces
¼ cup (60ml) heavy cream (optional)
1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons (8g) minced fresh parsley leaves
2 tablespoons (8g) minced fresh tarragon leaves

Nutrition Information (per 100g)

Calories: 120
Fat: 5.2
Protein: 4.8
Carbohydrates: 15.6
Fiber: 2.1

Directions

Preparing the Stock

1. Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and heat until simmering, about 5 minutes. Remove mushrooms, chop roughly, and set aside.

Prepping the Rice

2. Add the rice to the warm stock, stirring to release starch. Strain through a fine-mesh sieve, allowing excess liquid to drain.

Cooking the Mushrooms

3. Heat olive oil and butter in a large sauté pan over medium-high heat. Add fresh mushrooms, season with salt and pepper, and cook until browned and moisture has evaporated, about 8 minutes.

Building the Risotto Base

4. Add onion, garlic, and chopped rehydrated mushrooms (if using) to the pan. Cook until onions are softened, about 4 minutes. Stir in rice and toast until grains appear translucent at the edges, about 3-4 minutes. Mix in soy sauce and miso paste.

Deglazing and Simmering

5. Pour in the white wine and cook until the alcohol evaporates, about 2 minutes. Stir in all but 1 cup of the stock, add a pinch of salt, and bring to a simmer. Cover and cook on low heat for 10 minutes, then stir and cook for another 5 minutes.

Finishing the Risotto

6. Stir in the remaining stock, add asparagus, and cook over high heat, stirring constantly, until asparagus is tender-crisp and the risotto is creamy. Off heat, mix in Parmigiano-Reggiano and heavy cream (if using). Adjust seasoning and fold in fresh herbs.

Serving

7. Serve immediately, garnished with additional Parmigiano-Reggiano and a drizzle of olive oil.

Cookix's Secrets

Alternative Cooking Method

Try making this risotto in an Instant Pot for a quicker preparation.

Alternative Proteins

For a non-vegetarian version, stir in cooked pancetta or shredded rotisserie chicken.

Bold Flavor Enhancements

Add a splash of truffle oil or a sprinkle of toasted pine nuts for extra depth.

Cooking Tips

Use a wide, heavy-bottomed pan to ensure even cooking and proper absorption of liquid.

Healthier Version

Replace butter with additional olive oil and omit heavy cream for a lighter dish.

Seasonal Tweaks

Substitute asparagus with peas or zucchini in summer, or roasted squash in autumn.

Serving Suggestions

Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Texture Control

For a creamier risotto, stir frequently and add stock gradually.

Ask Cookix, your sous-chef