Asparagus and Mushroom Risotto

Asparagus is the star of spring produce, and this creamy risotto showcases it perfectly. The combination of tender asparagus and earthy mushrooms creates a sophisticated flavor profile that's both comforting and elegant. Though risotto has a reputation for being labor-intensive, this version is worth the effort for its luxurious texture and depth of flavor. The slow-cooking process allows the arborio rice to release its starches, creating that signature creamy consistency without using heavy cream. A sprinkle of fresh thyme adds the perfect aromatic finish to this spring classic.

🕒 Prep Time: 15 minutes

        Cook Time: 35 minutes

🍗   Serves: 4

🛒 Ingredients:

• 1.5 cups Arborio rice
• 1 bunch asparagus, cut into 1-inch pieces
• 10 oz (300g) mushrooms (portobello or crimini), thinly sliced
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups (1 liter) warm vegetable broth
• 1/2 cup dry white wine (optional)
• 2 tablespoons butter
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme
• Salt and black pepper to taste

👩‍🍳 Instructions:

1. In a large pan, heat 1 tablespoon of olive oil over medium heat.
2. Sauté mushrooms until browned, about 5-7 minutes. Set aside.
3. In the same pan, heat the remaining 1 tablespoon of olive oil.
4. Sauté onion until translucent, about 3-4 minutes.
5. Add garlic, cook for 30 seconds.
6. Add rice, stir to coat with oil, about 1-2 minutes.
7. Pour in white wine (if using), stir until absorbed.
8. Add warm vegetable broth one cup at a time, stirring constantly and waiting until absorbed before adding more.
9. After 15 minutes, add asparagus and mushrooms.
10. Continue adding broth and stirring until rice is cooked, about 5-7 minutes more.
11. Turn off heat, stir in butter and parmesan cheese.
12. Sprinkle with fresh thyme, salt, and black pepper.
13. Serve immediately.

📝 Serving suggestion:

For an elegant presentation, place a few thin asparagus spears and a sprig of fresh thyme on top. Pair with a simple arugula salad dressed with lemon and olive oil to cut through the richness of the risotto. 

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