Asparagus and Mushroom Risotto

mushroom risotto is great comfort food. i love the parmesan and fresh black pepper.

adding asparagus and lemon zest freshens it up …

taking photos of our meal was double the fun with my new acquisition as backdrops – pot holders made from vintage fabrics.

i bought these from my friend, drew, who owns and runs kitsch cafe.  i had seen some smurfs potholders on his website and had planned to buy one at his stall at the otr/gateway summer celebration. too bad he ran out of them, but the smurf houses are fun too. i love his play on colors, shapes and the unique quilt pattern!

it was great seeing you drew!

Asparagus and Mushroom Risotto


6 cups chicken broth
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, coarsely chopped and cooked (approximately 3/4 cup)
7 ounces asparagus, cut into 1-inch pieces and cooked (approximately 1 1/2 cups)
2 ounces grated Parmesan (approximately 1/2 cup)
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg


heat the chicken broth, in a medium saucepan with a lid, till it is just simmering. keep warm.

melt the butter in a large 3 to 4-quart heavy saucepan over medium heat. add the rice and stir. cook for 3 to 5 minutes or until the grains are translucent around the edges. be careful not to allow the grains to brown.

reduce the heat to low. add enough of the chicken stock just to cover the top of the rice. stir or move the pan often, until the liquid is completely absorbed into rice. once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. there should be just enough liquid left to repeat 1 more time. it should take approximately 35 to 40 minutes for all of the liquid to be absorbed. after the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. taste and season, to taste, with salt and freshly ground black pepper.


4 thoughts on “Asparagus and Mushroom Risotto

  1. I LOVE mushroom risotto! Funny, I just made it last weekend! I also like cooking it with green peas 🙂 Have you tried adding a little truffle oil at the end? (just as you are serving it… and just a bit as it is quite potent!) YUM!!!

  2. loving the idea of fresh lemon zest at the end. clever thinking. will try it. Have you tried it with loads of fresh green chillies sprinkled on at the end with some garam masala too?

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