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Recipe: Easy Asparagus & Mushroom Risotto

Risotto with mushroom and asparagus

My risotto with mushroom and asparagus is always a hit and it is really not a difficult dish to make. It’s all in the rice, but when you first get a feeling for when the rice is just right (not overcooked), you can’t go wrong with this one. The risotto is great as a side, served with meat or fish, but I often eat it as a hearty, filling main course.

Recipe: Easy Asparagus & Mushroom Risotto

Recipe by Mitzie Mee – Sanne Course: Dinner


servings (as a side dish, 1 serving as a main course)
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  • 4 tablespoons 4 olive oil

  • 1 teaspoon 1 truffle oil

  • 1/2 1/2 yellow onion

  • 2 2 garlic cloves

  • 1 cup 1 risotto rice

  • 1 cup 1 chopped green asparagus (or as many as you like)

  • 1 cup 1 chopped mushrooms

  • 4 tablespoons 4 concentrated chicken stock (or one bouillon cube or 1 tsp bouillon granules)

  • 2 cups 2 water

  • 2 oz 2 white wine

  • 2 oz 2 grated Parmesan cheese + a little extra to sprinkle over the finished dish.


  • Chop onion and garlic finely. 
  • Dissolve the chicken stock in the water.
  • Sauté the chopped onion and garlic in the olive oil.
  • Add risotto rice and white wine and stir well.
  • Add a little of the dissolved chicken stock while stirring, so the rice does not get burned. When the liquid is almost absorbed by the rice, add a little more. Continue until the rice is almost ready cooked. Be careful not to add too much liquid as the risotto easily becomes mushy. Taste it along the way to make sure that the rice does not get overcooked. You probably won’t need to add all the stock.
  • When the rice is almost ready, add the asparagus and mushrooms. Remember to stir well all the time. Just before serving, mix in the butter and Parmesan cheese.
  • Add salt and pepper if needed. Serve the risotto with extra grated Parmesan on top or on the side.

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