Creamy Asparagus and Porcini Mushroom Risotto Recipe

Risotto is the ultimate comfort food, and this Asparagus and Porcini Mushroom Risotto combines the earthy richness of porcini mushrooms with the fresh vibrancy of seasonal asparagus. Whether you’re cooking for a dinner party or a cozy night in, this creamy, flavour-packed dish will impress every time.

Why You’ll Love This Recipe

Seasonal Ingredients: Fresh asparagus adds a crisp, tender texture, while dried porcini mushrooms bring depth and umami to the dish.
Easy to Master: This step-by-step recipe is perfect for both risotto novices and seasoned home cooks.
Versatile: A comforting vegetarian dish that can be adapted for meat lovers or made vegan with dairy-free alternatives.

Ingredients

1 bunch asparagus (about 250g)
75g dried porcini mushrooms
1.5L vegetable stock
1 tbsp olive oil
25g butter
2 onions, finely chopped
350g risotto rice
200ml white wine or vermouth (optional)
75g parmesan or vegetarian alternative, finely grated

Method

1. Prepare the Asparagus

Chop the asparagus into 2cm chunks and simmer in a small amount of vegetable stock for about a minute. Set aside the tender tips and finely slice the stalk ends.

2. Start the Risotto Base

Heat the olive oil and half the butter in a large saucepan.
Sauté the onions gently with a pinch of salt for 5 minutes. Add the finely sliced asparagus stalks and cook for another 2 minutes.

3. Toast the Rice

Add the risotto rice and stir continuously for a few minutes until the grains are semi-transparent and release a gentle hissing sound.

4. Add Wine and Mushrooms

If using, stir in the white wine or vermouth and let it simmer. Add the dried porcini mushrooms and stir to coat.

5. Gradually Add Stock

Pour in the stock a ladleful at a time, stirring between additions to allow the rice to absorb the liquid. Repeat for about 15 minutes.

6. Finish with Asparagus Tips

When the porcini mushrooms have softened, add the asparagus tips and cook for another 1–2 minutes, adding more stock if needed.

7. Final Touches

Remove from heat and stir in the remaining butter and most of the parmesan. Season with salt and pepper to taste. Cover and let rest for a few minutes.

8. Serve and Garnish

Spoon the risotto onto plates and sprinkle with the remaining parmesan. Serve immediately for a warm, satisfying meal.

Tips for Perfect Risotto

Consistent Stirring: Stirring releases starch, giving risotto its signature creamy texture.
Use Warm Stock: Keep the stock warm to avoid cooling the rice during cooking.
Fresh Ingredients: Seasonal, fresh asparagus and quality porcini mushrooms elevate the flavour.

This Asparagus and Porcini Mushroom Risotto is a showcase of simple, high-quality ingredients and classic Italian cooking techniques. Pair it with a crisp white wine for the perfect meal.

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