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.

Recipe Summary

prep:
20 mins
cook:
21 mins
total:
41 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

    Advertisement
  • 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 calories; protein 9.5g 19% DV; carbohydrates 54.3g 18% DV; fat 27.6g 42% DV; cholesterol 37mg 12% DV; sodium 747.8mg 30% DV. Full Nutrition
Advertisement

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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. Read More
(3)
14 Ratings
  • 5 star values: 13
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
(3)
Rating: 5 stars
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!! Read More
(2)
Rating: 5 stars
02/25/2019
This a wonderful recipe. The two flavors work great together. Used less butter than suggested. If you have ever made risotto before you know it will take more time to get your rice perfect. It’s worth the extra time so don’t try and speed it up. Add the broth slowly and continue to stir constantly. Used a lovely balsamic reduction over the top. Will certainly make again. Read More
(2)
Advertisement
Rating: 5 stars
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. Read More
(2)
Rating: 5 stars
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. Read More
(2)
Rating: 5 stars
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. Read More
(1)
Advertisement
Rating: 5 stars
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! Read More
(1)
Rating: 5 stars
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. Read More
(1)
Rating: 5 stars
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. Read More
Advertisement