Tender asparagus cozies up with brothy rice with mushrooms, chives, and Parmesan in this luxurious risotto. Pair it with a glass of white wine and a chunk of crusty bread.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

20 mins
1 hr
5 cups


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, bring broth to a simmer; keep warm over low.

  • rim and reserve asparagus tips; thinly slice tender parts of stalks to make 3/4 cup.

  • In a large, heavy skillet, heat 2 tablespoons oil over medium-high. Add sliced mushrooms; cook until softened, about 4 minutes. Add 2 tablespoons wine; stir to remove any browned bits from bottom of skillet. Cook until wine is nearly evaporated. Stir in 1 teaspoon thyme; season with salt and pepper. Transfer mushrooms to a bowl. Wipe out skillet.

  • In the same skillet, heat 2 tablespoons oil over medium. Add onion and a pinch of salt; cook until softened, about 3 minutes. Stir in garlic; cook 1 minute. Add rice; cook and stir 1 minute to coat rice in oil. Add 1/2 cup wine, stirring constantly until almost absorbed, about 2 minutes. Add 1/2 cup broth, stirring until absorbed. Add remaining broth, 1/2 cup at a time, stirring almost constantly until each addition is absorbed before adding the next and until rice is tender and creamy, 20 to 23 minutes total. Add asparagus with last addition of broth. Cover and cook until asparagus is just tender, about 3 minutes. Stir in mushrooms until warm. Add a bit more broth if needed to make creamy.

  • Stir in Parmesan cheese, half of the chives, 1 teaspoon thyme, and salt and pepper to taste. Remove risotto from heat and stir in butter. Sprinkle servings with the remaining chives and lemon zest (if using).

Nutrition Facts

436 calories; fat 20g; cholesterol 16mg; saturated fat 5g; carbohydrates 48g; mono fat 11g; poly fat 2g; insoluble fiber 4g; sugars 4g; protein 12g; vitamin a 645.3IU; vitamin c 8mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 4.3mg; vitamin b6 0.3mg; folate 46.6mcg; vitamin b12 0.3mcg; sodium 783mg; potassium 536mg; calcium 130mg; iron 2.4mg.