Overhead view of a bowl of Mushroom Asparagus Risotto.

Mushroom Asparagus Risotto

This Mushroom Asparagus Risotto is the perfect rice dish for spring! Miso balsamic mushrooms star alongside arborio rice and asparagus for a comforting recipe that everyone will enjoy.

This recipe features U.S.-grown Arborio rice and comes to us from Anisha of @upbeetanisha in partnership with USA Rice and thefeedfeed.

  • Servings
    8
  • Serving Size
    1 bowl
  • Prep Time
    10 min
  • Cook Time
    45 min
  • Total Time
    55 min

Ingredients

Miso Balsamic Mushrooms

  • 12 ounces mixed mushrooms 
  • 1 tbsp olive oil 
  • 1 tbsp unsalted butter
  • 2 tsp chopped thyme
  • 2 garlic cloves, minced
  • ½ tsp red chili flakes 
  • 1 tbsp miso
  • 1 tbsp balsamic vinegar 

Mushroom Asparagus Risotto 

  • 2 tbsp olive oil
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 2 leeks, chopped
  • 2 tsp chopped thyme
  • 2 cups arborio rice 
  • Kosher salt, to taste
  • ½ cup white wine 
  • 6-8 cups vegetable broth
  • 1 bunch of asparagus (roughly 15 spears)
  • ¼ cup vegan parmesan (optional)
  • garnish: fresh parsley, basil, thyme, and grated walnuts

Directions

Mushrooms

  • Heat olive oil and butter in a pan over medium heat. Add mushrooms and let them cook on medium-high heat, leaving them undisturbed for a few minutes. Use a spatula to flip them until all of them are golden brown.
  • When all the mushrooms are golden and tender, add thyme, garlic, and red chili flakes. Gently fold these in for 1-2 minutes. Then add miso, balsamic vinegar, and a splash of water to stir the miso in. Remove mushrooms from the pan and set aside.

Risotto

  • Heat olive oil in the pan over medium heat. Add shallot, garlic, leeks, and thyme. Stir frequently for about 4 minutes. 
  • Add arborio rice and season with salt, stir to combine for 2 minutes. 
  • Add white wine and cook for 3-4 minutes, or until the smell of alcohol dissipates. 
  • Add 1 cup of vegetable broth at a time. Slowly stir and let the broth absorb. When the broth is mostly absorbed, add another cup of broth. You may need less than the amount of broth called for. 
  • When the rice is cooked (but not overcooked! It should take about 20 minutes from the time you had the first cup of broth), add asparagus and allow it to become tender. It should cook easily in residual heat. 
  • Remove from heat and stir in mushrooms and vegan parmesan, if using. Serve with desired toppings.