Asparagus and Mushroom Risotto with White Wine

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Creamy risotto studded with tender asparagus and earthy mushrooms, enriched with white wine and Parmesan cheese. This Italian-inspired rice and grain recipe, ready in about 40 minutes, pairs arborio rice, vegetable broth, asparagus spears for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup arborio rice
• 4 cups, warmed vegetable broth
• 8, cut into 1-inch pieces asparagus spears
• 1 cup, sliced button mushrooms
• 2, finely chopped shallots
• 2, minced garlic cloves
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 finely chopped shallots and 2 minced garlic cloves, sautéing for 2-3 minutes until translucent and fragrant.
2. Step 2: Add 1 cup sliced button mushrooms and sauté for 5 minutes until browned and moisture evaporates.
3. Step 3: Stir in 1 cup arborio rice, cooking for 2 minutes to lightly toast the grains.
4. Step 4: Pour in 1/2 cup dry white wine and cook, stirring, until the wine is mostly absorbed.
5. Step 5: Begin adding 4 cups warmed vegetable broth one ladle at a time, stirring continuously. Wait until each addition is absorbed before adding the next. After about 10 minutes, stir in 8 pieces of 1-inch asparagus. Continue adding broth and stirring for another 8-10 minutes until rice is creamy and tender yet slightly firm to the bite.
6. Step 6: Remove from heat and stir in 2 tbsp butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper. Let sit for 2 minutes before serving.