Fresh Asparagus Risotto || Rustic and Refined
By Rebecca St.Clair
This plant powered asparagus and mushroom risotto brings together rustic and refined in the perfect blend of flavours. Tender, meaty mushrooms seared to golden perfection. Crisp, fresh asparagus turned into a creamy fragrant sauce. A sprinkle of cheese and toasted cashews round out the rich and rustic, woodsy flavours.
This warm and comforting dinner is made with a hearty blend of Arborio rice, slow-simmered in a smooth, green vegetable sauce making this a satisfying veggie packed dinner.
Tender asparagus spears, sautéed mushrooms, and crunchy nuts are the perfect combination of flavours and textures that make this dish pure comfort in every creamy bite. This elegant classic vegetable rich risotto is full of bright spring vibrance.
How to store asparagus risotto
Fridge
Left over asparagus and mushroom risotto can be stored in the fridge for up to 3 days.
- Allow the risotto to cool to room temperature
- Place in an airtight container
- Store in the fridge for up to 3 days
Freezer
Frozen risotto can loose some of the original moisture and creaminess. But, adding a small amount of liquid when reheating will help. To freeze asparagus and mushroom risotto,
- Allow the risotto to cool to room temperature
- Place in an airtight container
- Store in the freezer for up to 3 months
Why You’ll Love This Recipe
Plant powered vibrance – Puréed asparagus brings a creamy bright taste and the sautéed mushrooms dotted throughout make this dish beautiful and satisfying.
Easy 30 minute meal – Risotto cooks in about 30 minutes, all you need to do is slowly stir in all the flavours!
Versatile – Serve this as a hearty vegetarian main course or on the side of your favourite dinner.
Hearty and filling – This dish is full of rich flavours and textures making it completely satisfying!
What type of rice is best for risotto?
The best type of rice to use for risotto is Arborio. This rice has a high starch content. It slowly releases starches creating the uniquely creamy, rich texture. This rice absorbs all of the flavourful liquid as you stir without getting mushy but instead becomes tender yet firm, similar to al dante pasta.
While Arborio rice is the gold standard for risotto, there are other alternatives that will work well in this recipe. Check the package directions as you may have to change the cooking times depending on what alternative you choose.
- Other short grain rice
- Sushi rice
- Brown rice
- Farro
- Barley
- Orzo pasta
Ingredients
Arborio rice – The gold standard for making risotto. This rice releases starches as you stir and helps to make that classic creamy sauce that makes risotto so satisfying.
Asparagus – Cook the tips separately and use to garnish your finished dish.
Mushrooms – Provides a woodsy, earthy taste and texture.
Vegetable stock – Added in small increments. Keep it at a low simmer throughout the entire process.
Shallots – Can be substituted with the same amount of onion or leeks.
Olive oil – To fry the vegetables and coat the rice before the liquid is added in.
Cashews – Toasted and added in at the end. This ingredient is optional but provides a crunchy contrast.
Salt & Pepper – For taste
Parmesan cheese – Omit for a vegan dinner or can be replaced with your favourite hard cheese.
How to make asparagus risotto
- Wash and remove the woody ends from 1 bunch of asparagus. Cut the stalks into 1-inch chunks. Leave 2 inches of the tip separated.
- In a sauce pot over medium-high heat, boil the asparagus tips for 5 minutes, remove with a slotted spoon and set aside. Add in the rest of the asparagus and cook 5 minutes or until soft, reserve 1 cup of the cooking water.
3. Using a blender, food processor, or an immersion blender, purée the cooked asparagus (not the tips), along with the reserved water, 1 Tablespoon of olive oil, and ½ teaspoon of salt and ¼ teaspoon of pepper. Set aside.
4. In a sauce pot on medium-low heat, bring 4 cups of vegetable stock to a simmer.
5. In a large pan or Dutch oven over medium heat, lightly fry 1 minced shallot with 2 Tablespoons of olive oil until softened.
5. Add in 2 cups of Arborio rice and fry for 2 minutes along with the shallot.
6. Ladle in ½ cup of the hot stock and stir into the rice.
7. Stir slowly until the stock is absorbed.
8. Ladle in another ½ cup of hot stock and continue to stir with the rice until absorbed.
9. Continue to ladle in the stock and stir the rice. Stir until you have a thick creamy mixture. This should take about 20 minutes.
10. Add in the asparagus purée and stir just as you did with the stock.
Options and Garnish
11. Stir in ½ cup of grated parmesan cheese (optional).
12. Adjust the salt and pepper to your taste.
13. Meanwhile, slice 1 pound of mushrooms. I used oyster and shiitake.
14. Preheat a frying pan to medium heat. Fry the sliced mushrooms in a Tablespoon of olive oil until browned on both sides. You may need to do this in batches. Remove the mushrooms and set aside.
15. In the same frying pan add in ½ cup of cashews. Cook until they just start to colour.
16. Garnish the top of the risotto with the mushrooms, toasted cashews, and reserved asparagus tips.
Fresh Asparagus Risotto
Tender, meaty mushrooms seared to golden perfection. Crisp, fresh asparagus turned into a creamy fragrant sauce. A sprinkle of cheese and toasted cashews round out the rich and rustic, woodsy flavours.
Ingredients
- 1 bunch asparagus
- ½ pound mushrooms 227 g
- 1 shallot
- 4 Tablespoons olive oil, divided 60 ml
- 2 cups Arborio rice 440 g
- 4 cups vegetable stock 1000 ml
- ½ cup cashews 55 g
- salt and pepper
- ½ cup grated parmesan cheese (optional) 50 g
Instructions
- Wash and remove the woody ends from 1 bunch of asparagus. Cut into 1-inch chunks. Leave the tips separate as they are used to garnish at the end.
- In a sauce pot over medium-high heat, boil the tips for 5 minutes, remove with a slotted spoon and set aside. Add in the rest of the asparagus and cook 5 minutes or until soft, reserve 1 cup of the cooking water.
- Using a blender or an immersion blender, purée the cooked asparagus (not the tips), along with the reserved water, 1 Tablespoon of olive oil, and ½ teaspoon of salt and ¼ teaspoon of pepper. Set aside.
- In a sauce pot on medium-low heat, bring 4 cups of vegetable stock to a simmer.
- In a large pan or Dutch oven over medium heat, lightly fry 1 minced shallot with 2 Tablespoons of olive oil until softened.
- Add in 2 cups of Arborio rice and fry for 2 minutes along with the shallot.
- Ladle in ½ cup of the hot stock and stir into the rice.
- Continue to stir until the stock is absorbed.
- Ladle in another ½ cup of hot stock and continue to stir with the rice until absorbed.
- Continue ladling and stirring the rice until all of the stock is absorbed into the rice. This should take about 20 minutes.
- Stir in the asparagus purée and stir just as you did with the stock.
- Stir in ½ cup of grated parmesan cheese (optional).
- Adjust the salt and pepper to your taste.
- Meanwhile, slice 1 pound of mushrooms. I used oyster and shiitake.
- Preheat a frying pan to medium heat. Fry the sliced mushrooms in 1 Tablespoon of olive oil until browned on both sides. You may need to do this in batches. Remove the mushrooms and set aside.
- In the same frying pan add in ½ cup of cashews. Cook until they just start to colour.
- Garnish the top of the risotto with the mushrooms, toasted cashews, and reserved asparagus tips.
Notes
Omit the parmesan cheese for a vegan dinner. This can also be replaced with your favourite hard cheese.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 426Total Fat 24gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 18gCholesterol 11mgSodium 1094mgCarbohydrates 44gFiber 1gSugar 4gProtein 10g
Nutrition information isn’t always accurate.
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