Creamy Asparagus and Morel Mushroom Risotto

Creamy Asparagus and Morel Mushroom Risotto, a vegetarian Italian dish that’s perfect for any occasion. This creamy risotto, made with Arborio rice, is enhanced by the fresh, slightly bitter notes of asparagus and the unique taste of morel mushrooms. With dairy ingredients, this recipe is ideal for those seeking a comforting meal that’s both satisfying and elegant.

Perfect as a main course or a side dish, this risotto pairs beautifully with grilled vegetables or a crisp salad. Packed with nutrients, it’s a wholesome choice for your vegetarian diet.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and enjoy the convenience of a shopping list feature that ensures you get the best price per serving.

Get started on your culinary journey today with EasyChef Pro and elevate your meal prep!

Recipe Collection: Dinner

Serving Size: 4

Cooking Time: 45 minutes

Overview

This Asparagus and Morel Risotto is a delightful dish that combines the earthy flavors of morel mushrooms with the fresh, slightly bitter taste of asparagus. The creamy risotto base, enriched with butter and cheese, provides a perfect canvas for these ingredients, making it a sophisticated choice for a main course or a side dish.

Diet Type

Vegetarian

Allergies

Dairy

Cuisine

Italian

Ingredients

• 2 Tablespoons (tbsp) olive oil
• 1 Small yellow onion, minced
• 2 Whole garlic cloves, minced
• 1 Cup Arborio rice
• 0.5 Cup dry white wine
• 4 Cups vegetable broth, warmed
• 1 Bunch asparagus, sliced
• 4 Ounces morel mushrooms, sliced
• 0.5 Cup Parmesan cheese, grated
• 2 Tablespoons (tbsp) unsalted butter
• 0.5 Teaspoon (tsp) kosher salt
• 0.25 Teaspoon (tsp) black pepper, ground

Steps

1. Heat the olive oil in a large pan over medium heat. Add the minced onion and minced garlic, sautéing until the onion is translucent.
2. Stir in the Arborio rice, cooking for about 2 minutes until the rice is lightly toasted.
3. Pour in the white wine, stirring constantly until the wine is absorbed by the rice.
4. Begin adding the warmed vegetable broth, one cup at a time, stirring frequently. Allow each cup of broth to be absorbed before adding the next.
5. After about 15 minutes, add the asparagus and morel mushrooms to the pan. Continue adding broth and stirring until the rice is creamy and tender, about 20 minutes more.
6. Remove the pan from heat and stir in the Parmesan cheese, butter, salt, and pepper. Mix until the cheese and butter are fully melted and incorporated.
7. Serve the risotto hot, garnished with additional Parmesan cheese if desired. Enjoy your elegant Asparagus and Morel Risotto!