Asparagus-Mushroom Risotto

Asparagus-Mushroom Risotto

This low-cal version of classic risotto is adapted from the one on It’s a simple recipe but it requires your undivided attention. The asparagus-mushroom risotto must be stirred gently, and almost constantly, for almost 30 minutes.

Asparagus-Mushroom Risotto Recipe


2.5 cups homemade vegetable broth
1 tsp olive oil
3 Tbl shallots, chopped
100 grams (about 1/2 cup)  arborio rice
1 oz dry white wine
1/2 lb asparagus, trimmed and cut 2-inches long
3 large crimini mushrooms, sliced not too thin
1/4 tsp fresh lemon juice
2 Tbl fresh parsley, chopped
2 Tbl parmesan
1/4 tsp salt
1/4 tsp fresh ground pepper
grated zest of one lemon


  1. In a large saucepan, heat broth over medium-high heat.
  2. When it boils, reduce heat to a simmer and maintain over low heat.
  3. In a large heavy saucepan over medium heat, heat oil.
  4. Add the shallots, and sauté 3-4 minute.
  5. Add rice; mix well to coat.
  6. Sauté until the rice is slightly translucent, about 2-3 minutes.
  7. Add wine and stir until absorbed.
  8. Add a ladleful (approx one cup) of the simmering stock.
  9. Stir and wait until it is absorbed before adding another ladleful.
  10. Stir gently and almost constantly.
  11. Continue until the rice is creamy, tender but slightly firm – about 20 minutes total.
  12. Add the asparagus, mushrooms, salt and pepper, along with the last ladle of broth.
  13. Continue cooking 5 minutes.
  14. When all the liquid is absorbed, remove from heat.
  15. Stir in lemon juice, parsley and cheese.

This Asparagus-Mushroom Risotto serves two.
Approximately 294 calories per serving.

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