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Mushroom & Asparagus Risotto


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  • 1 onion, diced
  • 4-6 cloves garlic, minced
  • 1 bunch of asparagus, woody stalks removed and chopped into 1-2 inch pieces
  • 8 oz. mushrooms (about 15 or so if you use crimini), roughly chopped
  • 1 tsp dried thyme
  • 1/2 - 1 tsp salt (to taste)
  • 1/2 cup white wine (optional)
  • 1 cup Arborio rice, uncooked
  • 3 cups vegetable broth
  • 2 cups spinach, chopped
  • 2 tsp nutritional yeast (optional)
  • 1/4 tsp onion powder (optional)
  • 1-2 tsp lemon juice


Servings 4
Level of difficulty Average
Cost Average budget


Step 1

Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes). Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so. Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies). Add vegetable broth 1/2 - 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more - this takes about 3-5 minutes or so each time.

Step 2

Once you've added almost all the broth, add the spinach, nutritional yeast, onion powder, lemon juice and the rest of the broth and stir until the spinach is wilted - 2-3 minutes. Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.


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