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Mushroom and Asparagus Risotto
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Mushroom and Asparagus Risotto

Keyword: asparagus, mushroom, risotto


  • 1 liter homemade chicken stock. (low-sodium store-bought chicken stock)
  • 1 ounce dried morel mushrooms.
  • 1 ½ cups risotto rice
  • 1 ½ pound oyster and shiitake mushrooms thinly sliced
  • 1 pound asparagus cut into 1-inch pieces
  • 1 medium large finely chopped onion
  • 2 finely minced garlic cloves
  • 4 tbsp olive oil extra virgin
  • 4 tbsp unsalted butter
  • 2 tsp soy sauce
  • 1 tbsp light miso paste
  • ¾ cup dry white wine
  • ¼ cup heavy cream
  • 2 ounces Parmigiano-Reggiano cheese finely grated
  • 2 tbsp parsley leaves minced
  • 2 tbsp tarragon leaves minced
  • Salt and freshly ground pepper


  • In a microwave-safe container, microwave the chicken broth and dried mushrooms for 5 minutes. Chop the rehydrated mushrooms.
  • Add the rice to the chicken stock and stir with a wooden spoon to release the starch. Strain through a strainer and allow to drain well.
  • Heat the oil and butter in a pan and sauté the fresh mushrooms. Add the salt and pepper and occasionally stir until the mushrooms are browned.
  • Add the onion, garlic, and chopped rehydrated mushrooms and cook. Stir until the onions are soft.
  • Add the rice and cook until it’s coated in oil and roasted.
  • Stir in the soy sauce and miso paste until all the ingredients have blended well.
  • Add the wine and stir until the wine has completely evaporated in about 2 minutes.
  • Stir the stock and pour one cup over the rice. Add the salt and bring the liquid to a simmer. Stir well until the grains aren’t stuck to the side of the pot.
  • Cover and reduce the heat.
  • Cook the rice for 10 minutes without stirring. After the liquid has been absorbed, stir, and cook for another 5 minutes.
  • Remove the lid and add another cup of stock.
  • Increase the heat and add the asparagus.
  • Cook until the asparagus is tender and the rice is creamy. If the risotto becomes too dry, add some stock.
  • Turn off the heat and add half of the cheese and the heavy cream.
  • Season with more salt and pepper, and add the parsley and tarragon.
  • Sprinkle the rest of the cheese on top and serve hot.