There is nothing like a deliciously creamy risotto recipe!

This vegetarian asparagus risotto uses a mushroom broth to add a hearty undertone that pairs perfect with the fresh asparagus. This is a must try recipe with ALL the TIPS to get it just right. When made Right, Risotto is a Showstopper! Let’s make this delicious ASPARAGUS RISOTTO IN MUSHROOM BROTH.

Risotto might be one of my favorites rice based dishes- especially when it showcases spring produce such as this beautiful asparagus. When done right, risotto is rich without being heavy, with al dente rice without bring crunchy or mushy and always blessed with a blanket of parmigiano. What is better??

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How to make the Perfect Risotto

  1. Use Cold Stock
    Adding chilly stock to a hot pan will cool everything down and mess up the cooking process. Keep stock at a simmer in a small pan so everything stays hot and cooks evenly.
  2. Stir It Constantly (or Not at All)
    Stirring the rice constantly will add air into the risotto, cooling it down and making it gluey. But if you don’t stir enough, the rice will stick to the bottom and burn. Agitating the rice is important, because risotto’s creaminess comes from the starch generated when grains of rice rub against each other. So stir it often, but feel free to give your arms (and the rice) a break.
  3. Add Too Much Stock
    If you dump in the stock all at once, you’re just boiling rice. By slowly adding stock, you allow the rice to bump up against each other, creating that creamy starch. Wait until the rice absorbs all the stock to add some more. And keep in mind the ratio–about 4 cups of stock for every cup of arborio rice.
  4. Cook the Rice Till It’s Mushy
    Like pasta, the rice should be al dente–just cooked, with a little bite to it. If you can mold a risotto into a shape (yes, like some restaurants do) you’ve cooked it too much. Risotto should have body, but not be overly mushy and starchy. You’re not making rice pudding!
  5. Use a Wide Pot
    If your pot is too wide, the rice will cook in a thin layer and won’t be able to bump and grind enough to generate starch. Another problem: there will be hot and cold spots in your pot, so choose one that fits perfectly over your burner.
  6. Cook at Too Low a Heat
    Yes, risotto is supposed to be a slower cooking process; but if you cook it at too low a heat, it will never cook. The rice should be at a medium simmer throughout cooking.
  7. Cook Vegetables with the Rice
    Except for your onions, you should add already cooked vegetables into your risotto after the rice is finished cooking. This is especially important for tender greens like spinach, delicate herbs like chives, lemon zest, and veggies like asparagus, mushrooms, legumes. Again, you don’t want anything mushy in your risotto! Make sure you cook your vegetables separately before adding them in.
  8. Add Cheese Too Early
    Save things like mascarpone and Parmesan for the end of the cooking process. Fat will break under heat and it will be, in a word, yucky. When the rice is finished, we like to stir in some fresh whipped cream (unsweetened, of course) to give the risotto a light, silky texture.

(tips from Bon Appetite Magazine)

Asparagus risotto with garlic asparagus and arborio rice

Does the Kind of Rice Matter for Risotto?

In short, YES! Use only Italian short-grain rice varieties such as Aroborio, Carnaroli, Vialone, Nano, and Baldo (Arborio is the most commonly found short-grain rice). Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a stickier, more compact risotto.

For a successful risotto, any substituted grain must possess the same basic qualities of Arborio rice. It must be high enough in amylose to maintain an al dente texture, even after long stovetop cooking. If you want that creamy rich risotto, I recommend using Arborio rice! Play it safe to get the result you desire!

Asparagus risotto with garlic asparagus and arborio rice

Vegetarian Risotto Recipe

This recipe uses fresh asparagus and the simmering liquid used to cook the rice is a mushroom broth. You can also use vegetable stock or broth if you prefer. I love the bright green and fresh taste of the asparagus along with the creamy and earthy risotto infused with mushroom broth and white wine. Since the asparagus is cooked separately, it holds a nice firm texture and retains the natural bright green color. This is a recipe you need to make! Simply delicious!

Made with Amore, Elena

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Mangia! Mangia! (Eat!)

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Panzanella Stuffed Mozzarella

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Braised Chicken Thighs Artichokes Olives Farro

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Asparagus Risotto with mushroom broth and parmigiano cheese

Asparagus Risotto Vegetarian Recipe

  • Author: Elena
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 minutes
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian


There is nothing like a deliciously creamy risotto recipe! This vegetarian asparagus risotto uses a mushroom broth to add a hearty undertone that pairs perfect with the fresh asparagus. This is a must try recipe with ALL the TIPS to get it just right. When made Right, Risotto is a Showstopper! Let’s make this delicious ASPARAGUS RISOTTO IN MUSHROOM BROTH. 


Units Scale
  • 1 1/2 pounds asparagus
  • 5 cups (about) mushroom or vegetable broth
  • 1 tsp kosher salt
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 shallots, finely chopped
  • 2 cloves of garlic, minced
  • 2 cups arborio rice or medium-grain white rice
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmesan cheese (more for serving)


  1.  Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Boil water in a small pot and add asparagus. Let cook for 5 minutes until fork tender and still bright green in color. Drain asparagus, season with salt, and set aside in a covered bowl. 
  2. In a medium pot simmer mushroom or vegetable stock on medium/ low heat
  3. In the large pot, heat the oil over moderately low heat. Add the shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add the garlic and cook 1 more minute. Add the rice and stir until it begins to turn opaque, about 2 minutes.
  4. Add the wine and salt to the rice. Cook, stirring frequently, until all of the wine has been absorbed. Add about 1/2 cup of the simmering broth and cook, stirring frequently, until it has been absorbed. The rice and broth should bubble gently; adjust the heat as needed. Continue cooking the rice and stirring gently, adding broth 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup. Cook the rice in this way until tender, 20 to 25 minutes in all. The broth that hasn’t absorbed will thicken by the starch from the rice. You may not need to use all the liquid, or you may need more broth. You want to end with a creamy mixture.
  5. Take off heat and add the butter and parmigiano. Stir until combined. 
  6. Gently stir in the cooke asparagus. Serve hot and add extra parmigiano. 


See tips in post notes

Keywords: risotto, main dish, side dish, asparagus, asparagus risotto, vegetarian meal, vegetarian,