Asparagus and Morel Risotto

4.9
(22)

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

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Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4

Ingredients

  • 3 ½ cups chicken stock

  • ¼ cup olive oil, or more to taste, divided

  • ¼ cup unsalted butter, divided

  • ½ pound asparagus, cut into 1-inch pieces on the bias

  • pound fresh morel mushrooms, halved

  • 1 shallot, minced

  • 1 cup Arborio rice

  • ¼ cup dry white wine

  • 1 teaspoon fresh thyme leaves

  • cup freshly grated Parmigiano-Reggiano cheese, or to taste

  • 1 tablespoon finely chopped fresh parsley

  • salt and ground black pepper to taste

  • 1 ½ tablespoons high-quality balsamic vinegar (Optional)

Directions

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

  2. 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; sauté until tender, about 4 minutes. Transfer to a plate with any accumulated juices.

  3. 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.

  4. Pour 1/4 cup simmering stock over 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 cooking until flavors combine, about 3 minutes more.

  5. Remove rice from 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 (per serving)

508 Calories
28g Fat
54g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 508
% Daily Value *
Total Fat 28g 35%
Saturated Fat 11g 53%
Cholesterol 37mg 12%
Sodium 748mg 33%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 9%
Total Sugars 3g
Protein 10g
Vitamin C 7mg 35%
Calcium 107mg 8%
Iron 3mg 15%
Potassium 198mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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