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Herb-Roasted Mushroom & Asparagus Risotto

Herb-Roasted Mushroom & Asparagus Risotto

Dinner
Prep Time
20min
Cook Time
40min
Servings
1
Calories
620
Chef's Note

For the creamiest risotto, be patient with the broth additions and stir frequently. The key is to maintain a gentle simmer throughout the cooking process. You can substitute any seasonal vegetables, but the mushroom-asparagus combination creates a wonderful earthy flavor profile that pairs beautifully with the herbs.

Tags
vegetarian
risotto
italian
mushroom
asparagus
dinner
intermediate
herb-roasted
rice
weeknight
Ingredients

  • 3/4 cup arborio rice

  • 4 oz cremini mushrooms

  • 2 oz shiitake mushrooms

  • 6 spears asparagus

  • 3 cups vegetable broth

  • 1/4 cup white wine

  • 1 small shallot

  • 1 tablespoon fresh thyme

  • 1 teaspoon fresh rosemary

  • 2 tablespoons fresh parsley

  • 1/2 teaspoon lemon zest

  • 1 teaspoon lemon juice

  • 2 tablespoons olive oil

  • 1 tablespoon butter

  • 1/4 cup parmesan cheese

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Clean and slice 4 oz of cremini mushrooms and 2 oz of shiitake mushrooms. Trim and cut 6 spears of asparagus into 1-inch pieces, reserving the tips.

  • 3

    In a small bowl, mix 1 tablespoon of olive oil with 1/2 tablespoon of fresh thyme and 1/2 teaspoon of fresh rosemary.

  • 4

    Place the mushrooms and asparagus stems (not tips) on a baking sheet. Drizzle with the herb oil mixture, season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Toss to coat.

  • 5

    Roast the vegetables in the preheated oven for 15 minutes. Add the asparagus tips and roast for an additional 5 minutes until all vegetables are tender and slightly caramelized.

  • 6

    While the vegetables are roasting, heat 3 cups of vegetable broth in a saucepan and keep warm over low heat.

  • 7

    Finely dice 1 small shallot.

  • 8

    In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced shallot and sauté for 2-3 minutes until translucent.

  • 9

    Add 3/4 cup of arborio rice to the saucepan and stir for 1-2 minutes until the rice is coated with oil and slightly translucent around the edges.

  • 10

    Pour in 1/4 cup of white wine and stir until almost completely absorbed.

  • 11

    Begin adding the warm broth 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding more. This process will take about 20-25 minutes.

  • 12

    When the rice is almost done (creamy but still slightly firm to the bite), fold in the roasted vegetables, remaining 1/2 tablespoon of fresh thyme, 1/2 teaspoon of fresh rosemary, 1 tablespoon of fresh parsley, 1/2 teaspoon of lemon zest, and 1 teaspoon of lemon juice.

  • 13

    Remove from heat and stir in 1 tablespoon of butter and 1/4 cup of grated parmesan cheese. Season with remaining 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.

  • 14

    Let the risotto rest for 2 minutes before serving. Garnish with the remaining 1 tablespoon of fresh parsley.

Nutrition Information (per serving)
620
Calories
18g
Protein
78g
Carbs
25g
Fat
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