Asparagus and Mushroom Risotto with White Wine

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy risotto studded with tender asparagus and earthy mushrooms, enriched with white wine and Parmesan cheese. This italian-inspired pasta 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.

★ 4.1 (15 ratings) Prep: 10 min Cook: 30 min Serves 4 Italian cuisine 400 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Asparagus and Mushroom Risotto with White Wine take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asparagus and Mushroom Risotto with White Wine?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.

Can I substitute ingredients in Asparagus and Mushroom Risotto with White Wine?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asparagus and Mushroom Risotto with White Wine for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Asparagus and Mushroom Risotto with White Wine?

Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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