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 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
1/4 cup 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 1 tsp oil.
  4. Add 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 1 oz wine and stir until absorbed.
  8. Add 2/3 cup of the simmering stock.
  9. Stir and wait until it is absorbed before adding another 2/3 cup.
  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 1/4 tsp lemon juice, 2 Tbl parsley and 1/4 cup cheese.

This Asparagus-Mushroom Risotto serves two.
Approximately 292 calories per serving.

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