Mushroom and Asparagus Risotto

A delicious risotto made with mushroom, asparagus, arborio rice, white wine, vegetable stock, Romano cheese, butter, and fresh herbs!


  • 1 Cup Mushrooms, sliced
  • 2 Medium size Shallots, minced
  • Handful of Asparagus, ends snapped
  • 1 1/2 Cups Arborio rice
  • ½ Cup White wine
  • 4-5 Cups Vegetable stock, or chicken stock
  • ½ Cup Romano cheese
  • Shavings of Parmigiano Reggiano, to your liking
  • 1 Tbsp Butter + 2 Tbsp to add at the end
  • 1 Tbsp olive oil
  • 1 Tbsp Fresh herbs
  • Salt and pepper, to taste

Step by Step Instructions

  1. Before cooking your risotto, blanch or steam your asparagus and cut to bite size.
  2. Sautee your mushrooms and set both aside.
  3. In a heavy bottom shallow pot melt 1 Tbsp of butter and add olive oil.
  4. Add the minced shallots, season with salt, cook until translucent, over medium heat, no browning.
  5. Add wine, stir until evaporated and a film is created on the bottom of the pot.
  6. Start adding your stock in batches, while stirring.
  7. Taste for texture before adding more liquid to prevent overcooking.
  8. Your risotto should be al dente when is cooked and runny.
  9. You may need more liquid if you prefer it soupier.
  10. Once you’ve achieved the desired consistency, turn off the heat and fold in asparagus, mushrooms, Romano cheese, the rest of the butter, fresh herbs, freshly ground pepper.
  11. Plate and top with shaved Parmigiano Reggiano.