Asparagus-Wild Mushroom Risotto with Parmesan

  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe


2 teaspoons olive oil

2 shallots, chopped

2 cloves garlic, minced (or 2 teaspoons pre-minced garlic)

8 cups sliced wild mushrooms (any combination of shiitake, cremini, oyster, etc).

1 teaspoon dried thyme

2 cups cooked Arborio rice

1 cup reduced-sodium beef broth

2 cups chopped fresh or frozen asparagus spears (1-inch pieces)

1/2 cup grated Parmesan

2 tablespoons chopped fresh parsley leaves

Salt and ground black pepper


  1. Heat oil in a large stock pot over medium heat. Add shallots and garlic and cook 1 minute. Add mushrooms and saute 5 minutes, until tender and releasing juice. Add thyme and cook 1 minute, until fragrant. Using a slotted spoon, remove 1 cup of sauteed mushrooms and reserve for Wild Mushroom Turnovers with Romano Cheese.
  2. To the mushrooms in the pot, add rice and broth and asparagus and bring to a simmer. Simmer 5 minutes, Stir in Parmesan and chopped parsley. Season, to taste, with salt and black pepper. Ladle risotto into bowls and serve hot.
  3. Serving suggestions: Toss cherry tomatoes with bottled Caesar dressing and serve alongside risotto.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Mushroom Risotto

Mushroom Risotto with Peas

Mushroom Risotto

Corn-Mushroom Risotto

Microwave Mushroom Risotto

Asian Mushroom Risotto

Risotto con Funghi

Simple Mushroom Risotto