Take-out Tuesday, Asparagus Mushroom Risotto, No fuss!

Risotto has a reputation of being difficult to do well…that it is hard to make at home…

easy risotto thepaintedapron.com

But I watched HHjr whip this up for us the other night with no problem at all!

asparagus mushroom risotto thepaintedapron.com

This is one of his signature dishes and he said I could share it with you


Make sure you use an absorbent  rice, such as Arborio.

Spinach is optional in his recipe, and you can use vegetable or chicken broth


Chop the onion and asparagus.  If you buy the mushrooms already sliced, it’s a real time saver


Saute onion in butter and olive oil until transparent.  Add Arborio and cook 3 minutes


Add 1 cup of broth


Toss in the raw mushrooms and asparagus. Season with pepper.  Cook over medium low heat stirring occasionally


Once broth has been absorbed, add another cup of broth and continue cooking low and slow.  Add spinach if desired. Repeat process, adding broth 1 cup at a time until absorbed and all broth is added

easy risotto thepaintedapron.com

Top with shaved Parmesan cheese


Gently stir cheese in to melt

mushroom asparagus risotto thepaintedapron.com


Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American, Italian
Servings 4


  • 1 cup Aborio Rice
  • 4 cups Mushroom stock {or vegetable stock} divided
  • 1 T butter
  • 2 leeks
  • 12 asparagus spears
  • 8 oz. sliced white mushrooms
  • lemon slices optional
  • Parmesan cheese optional


  • Chop leeks, using as much or as little per your taste.
  • Break off tough ends of asparagus and cut into 1 inch pieces.
  • Melt butter in large skillet. Add leeks and asparagus and give them a quick saute 3-4 minutes, over medium high heat.
  • Add rice to skillet and cook 1 minute. Add 1 cup stock. Stir and add mushrooms.
  • Reduce heat to low and continue cooking, stirring occasionally until all broth is absorbed.
  • Add another cup of broth and repeat. Do this, 1 cup of broth at a time until it’s all incorporated. Season to taste. Serve immediately and garnish with lemon or Parmesan cheese
Keyword fancy side dish, leeks, mushrooms, rice, risotto
asparagus mushroom risotto thepaintedapron.com

I love this dish because the rice and vegetables cook at the same time.  You can make this while you’re doing other things, just give it an occasional stir~

I hope you enjoy this easy, no fuss risotto!

Especially easy if you can get someone else to make it for you  🙂


I will be sharing with the fabulous parties and blogs on my side bar and:

Pure Grace Farms

Melanie Makes

4 Responses to “Take-out Tuesday, Asparagus Mushroom Risotto, No fuss!”
  1. Mary says:

    This sounds wonderful Jenna! I love the combination of the mushrooms, asparagus & spinach in this no fuss version 🙂

  2. Lynn says:

    Sounds like a great meatless meal Jenna! Perfect for lunch:@)

  3. Jazzzlover says:

    Mmm, delicious! I wanna say that no rice cooker can do it, really. I do it in my Redmond 4500 multicooker and you know – it is fantastic! That is not just my opinion, my friend ask me to do your recipe! Thank you!

  4. Miz Helen says:

    Your Risotto looks delicious. Hope you are having a great day and thanks so much for sharing your awesome post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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