White Asparagus and Mushroom Risotto

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

Creamy Arborio rice cooked slowly with white asparagus and earthy mushrooms, finished with Parmesan for a rich and comforting Italian dish. This italian-inspired pasta ready in about 45 minutes pairs white asparagus, button mushrooms, sliced, Arborio rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 30 min Serves 4 Italian cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Trim and peel 10 white asparagus spears, then cut into 1-inch pieces. Heat 4 cups vegetable broth in a saucepan and keep it warm over low heat.
  2. Step 2: In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 minced shallot and 1 minced garlic clove, sautéing for 2 minutes until translucent and fragrant.
  3. Step 3: Add 8 oz sliced button mushrooms and cook for 5 minutes until softened and browned.
  4. Step 4: Stir in 1 cup Arborio rice, coating the grains with oil and cooking for 1-2 minutes until edges become translucent.
  5. Step 5: Pour in 1/2 cup dry white wine and stir continuously until mostly absorbed.
  6. Step 6: Add the warm vegetable broth 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more, about 18-20 minutes total.
  7. Step 7: When rice is halfway cooked, stir in the white asparagus pieces and continue cooking until rice is creamy and asparagus is tender.
  8. Step 8: Remove from heat and stir in 3 tbsp unsalted butter, 1/2 cup grated Parmesan cheese, 1 tsp salt, and 1/4 tsp black pepper until creamy.
  9. Step 9: Garnish with 2 tbsp chopped fresh parsley and serve immediately.

Frequently asked questions

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

Total time is about 45 minutes (15 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 White Asparagus and Mushroom Risotto?

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 white asparagus from drying out.

Can I substitute ingredients in White Asparagus and Mushroom Risotto?

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 White Asparagus and Mushroom Risotto 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 White Asparagus and Mushroom Risotto?

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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