Creamy Mushroom Risotto with Asparagus

Time + Yield

• Prep: 10 min (active)

• Cook: 15 min (active)

• Total: 25 min

• Servings: 4

• Active Time: 25 min

• Passive Time: None

Ingredients Risotto:

• 200 g arborio rice [1 cup]

• 300 g button mushrooms, sliced [2 cups]

• 150 g asparagus, trimmed, cut into 2 cm pieces [1 cup]

• 1 medium onion (100 g), finely chopped [½ cup]

• 2 garlic cloves (6 g), minced [1 tsp]

• 10 mL olive oil [2 tsp]

• 50 g parmesan cheese, grated [½ cup]

• 750 mL vegetable broth, warmed [3 cups]

• 5 g salt [1 tsp]

• 3 g black pepper [½ tsp]

Garnish:

• 10 g fresh parsley, chopped [2 tbsp]

• 5 mL lemon juice [1 tsp]

Substitutes:

• Arborio rice unavailable? Use 200 g short-grain rice (e.g., sushi rice).

• Parmesan alternative: 50 g grated paneer (cottage Cheese) or nutritional yeast.

Method

1. Sauté Aromatics: Heat olive oil in a wide pan (26 cm) over medium heat (180°C/350°F). Add onion and garlic, cook 3 min until soft and fragrant, with a sweet, translucent aroma.

2. Cook Mushrooms: Add mushrooms, stir 4 min until they release liquid and edges brown lightly. The kitchen should smell earthy.

3. Toast Rice: Add arborio rice, stir 1 min until grains turn glossy and slightly translucent. Keep heat at 160°C/320°F to avoid burning.

4. Simmer Risotto: Gradually add warm broth (150 mL at a time), stirring constantly. Cook 10 min until rice is creamy but al dente. Add asparagus in the last 2 min; it should stay bright green.

5. Finish and Serve: Stir in parmesan, salt, pepper, and lemon juice. Check for creamy texture. Garnish with parsley and serve hot.

Pressure-Cooker Variant: After step 3, add rice, mushrooms, and 600 mL broth to a pressure cooker. Cook 1 whistle (5 min). Add asparagus, simmer 2 min. Air-

Fryer Variant (for mushrooms): Air-fry mushrooms at 180°C/350°F for 6 min, shaking halfway, then add to step 2.

Parallelization Timeline

• While onions cook (3 min), slice mushrooms and trim asparagus.

• While risotto simmers (10 min), grate parmesan and chop parsley.

• Finish garnishing as risotto completes to hit 25-min total.

Substitutions & Swaps

• Veg/Vegan: Replace parmesan with 50 g nutritional yeast or cashew cream (blend 30 g cashews + 20 mL water).

• Gluten-Free: Arborio rice is naturally gluten-free; ensure broth is gluten-free.

• Budget: Swap asparagus for 150 g green beans (cook same time).

Scaling

• Halve: Use 100 g rice, 150 g mushrooms, 75 g asparagus, 375 mL broth; use a 22 cm pan.

• Double: Use 400 g rice, 600 g mushrooms, 300 g asparagus, 1.5 L broth; cook in a 30 cm pan, add broth in 300 mL batches.

Make-Ahead, Storage & Reheat

• Make-Ahead: Prep mushrooms, onion, and asparagus 1 day ahead; store in fridge.

• Storage: Store risotto in an airtight container (fridge, 3 days; freezer, 1 month).

• Reheat: Add 10 mL water, microwave (800W, 2–3 min) or reheat in a pan (120°C/250°F, 5 min) to restore creaminess.

• Safety: Reheat to 74°C/165°F internally.

Troubleshooting

• Sticky Risotto: Add 50 mL extra broth and stir gently to loosen.

• Undercooked Rice: Simmer 2–3 min with 50 mL more broth.

• Bland Flavor: Add 2 mL extra lemon juice or 1 g salt before serving.

Nutrition per Serving

• Calories: 360 kcal

• Macros: 12 g protein, 50 g carbs, 12 g fat

Cost per Serving

• Arborio rice (200 g): ₹40 / $0.48 / €0.44

• Mushrooms (300 g): ₹50 / $0.60 / €0.55

• Asparagus (150 g): ₹60 / $0.72 / €0.66

• Parmesan, broth, spices: ₹40 / $0.48 / €0.44 (amortized)

• Total: ~₹48 / $0.57 / €0.52 per serving

Variations

1. Zucchini Risotto: Swap asparagus for 150 g zucchini, sauté with mushrooms in step 2.

2. Prawn Twist: Add 200 g prawns (cook to 63°C/145°F) in last 3 min of step 4.

3. Spinach and Paneer(Cottage Cheese): Replace asparagus with 150 g spinach, swap parmesan for 50 g paneer.

Plating & Garnish Spoon risotto into shallow bowls, letting creamy texture shine. Top with vibrant asparagus tips and a sprinkle of parsley for freshness. Drizzle a few drops of lemon juice for acidity. A white ceramic bowl enhances the dish’s elegance.

FAQs

Q:Can I skip parmesan?

A:Yes, use nutritional yeast or paneer for similar richness.

Q:Arborio vs sushi rice?

A:Arborio is creamier; sushi rice works but yields a stickier texture.

Q:No asparagus?

A:Green beans or broccoli florets cook in the same time.

healthy mushroom risotto, quick vegetarian dinner, creamy asparagus risotto, easy weeknight meals, one-pan risotto recipe, 25-minute gourmet dishes, global-inspired recipes, Indian market ingredients, busy professional meals, gluten-free risotto ideas.