Morel mushrooms and asparagus are both in season during the spring and complement one another perfectly. A risotto is the perfect way to enjoy these two flavorful ingredients together.

prep:
20 mins
cook:
21 mins
total:
41 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Place chicken stock in a small saucepan over medium heat; bring to a simmer.

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  • Heat 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat until butter starts to bubble. Add asparagus and morel mushrooms; saute until tender, about 4 minutes. Transfer to a plate with any accumulated juices.

  • Heat remaining 2 tablespoons olive oil and 1 tablespoon butter in the same saucepan. Add shallot; cook and stir until softened, about 1 minute. Stir in arborio rice and cook until it starts to toast, about 1 minute. Pour in wine and cook until evaporated. Stir in thyme.

  • Pour 1/4 cup of the simmering stock over the rice. Cook, stirring constantly, until stock is absorbed. Repeat with remaining stock until rice is tender yet firm to the bite, about 12 minutes. Stir in asparagus and mushrooms with their juices and continue until flavors combine, about 3 minutes more.

  • Remove rice from the heat. Stir in remaining 2 tablespoons butter, Parmigiano-Reggiano cheese, and parsley. Season with salt and black pepper. Garnish with balsamic vinegar and additional olive oil before serving.

Cook's Notes:

If using dried morel mushrooms, reserve the soaking liquid from rehydrating the morels and add to chicken stock. Reduce if needed; the ratio of arborio rice to stock should always be 1 to 3.5.

High-quality balsamic vinegars (aged 18 years or more) have a rich and deep flavor that is nothing like the younger vinegars most often found on grocery store shelves. I recommend omitting the balsamic vinegar if you do not have access to a high-quality one.

Nutrition Facts

508.01 calories; 9.54 g protein; 54.26 g carbohydrates; 27.55 g fat; 37.02 mg cholesterol; 747.84 mg sodium.Full Nutrition


Reviews (8)

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Most helpful positive review

ScotSc1010
05/30/2016
I found the recipe spot on for the making of the risotto mushrooms and asparagus. However I used less butter than the recipe called for and would recommend making it with little or no butter the next time. Thanks for sharing such a great recipe.
(2)

Most helpful critical review

ScotSc1010
05/30/2016
I found the recipe spot on for the making of the risotto mushrooms and asparagus. However I used less butter than the recipe called for and would recommend making it with little or no butter the next time. Thanks for sharing such a great recipe.
(2)
9 Ratings
  • 5 Rating Star 8
  • 4 Rating Star 1
ScotSc1010
05/30/2016
I found the recipe spot on for the making of the risotto mushrooms and asparagus. However I used less butter than the recipe called for and would recommend making it with little or no butter the next time. Thanks for sharing such a great recipe.
(2)
Michelle Lombardi
06/21/2017
Super easy!! I added a little lemon zest & garlic. The result was amazing!! This will be a go to favorite in our house!!
(1)
JanetCE
06/11/2017
Absolutely spectacular! I received some Morel mushrooms as a gift and pulled up this recipe by chance. I had never made risotto before - just had the impression it wasn't worth the time - wrong! My only complaint is that I probably won't repete the recipe often because can't afford the Morels but I'm going to give it a try with some other varieties and see how it works.
(1)
Kim's Cooking Now!
03/01/2017
Delicious risotto! I made two adjustments - I used baby bella mushrooms in place of the morels and dried thyme for the fresh (fresh would have been better but my herb garden didn't make it through the winter). Cooking time for me was closer to 35-40 minutes to get the arborio rice to our desired firmness. I find this is the standard time for me whenever I make risotto. The flavors complimented each other nicely in this and I will be making this again for sure.
(1)
lindeman542
04/22/2016
Yummy! Didn't have Morels so just used thickly cut crimini mushrooms instead. Added black truffle oil and some red pepper flakes at the finish. Plates were licked clean!
(1)
Liz Dalton 'Lizzie'
03/31/2016
This was very good! Please note: I did not use Morel Mushrooms I used Baby Bellas. I also added a clove of garlic when I added the rice.
(1)
p.newman17
07/27/2017
Wonderfully delicious! Fresh morels are harder to come by in this part of Florida so I used a mix of rehydrated morels and white mushrooms (shiitakes would have been better than white I think - next time). I agree with another viewer that the cooking time for the risotto was closer to 30-40 minutes.
hcbaugh
04/21/2016
My husband and I loved it! Really delicious. Unfortunately I did not have fresh Thyme or parsley so just used small amounts of dried. Added just a touch of the balsamic vinegar on my plate and loved the additional flavor...but it was delicious even without the vinegar.