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Creamy Mushroom Asparagus Risotto with Soft-Boiled Egg Recipe

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3.9 from 165 reviews

This Mushroom Asparagus Risotto is a creamy, comforting dish featuring Arborio rice cooked slowly with vegetable broth, white wine, garlic, and shallots. Sautéed mushrooms and tender asparagus add a fresh, earthy flavor, while Parmesan and mascarpone enrich the texture. A soft-boiled egg on the side adds a luxurious touch. Perfect for a cozy dinner, this vegetarian risotto blends vibrant spring vegetables with classic Italian technique.

  • Total Time: 28 minutes
  • Yield: 2 servings

Ingredients

Risotto Base

  • 1 cup Arborio rice
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • ½ cup white wine (or zest of 1 lemon)
  • 3 cups vegetable broth
  • 1 clove garlic (minced)
  • 2 shallots (finely diced, or substitute with onion)
  • 1 cup Parmesan cheese (vegetarian if preferred)
  • ½ cup mascarpone (or full-fat crème fraîche, optional)

Vegetables

  • ½ pound brown mushrooms (thickly sliced)
  • 1 tablespoon butter
  • 3 tablespoons olive oil
  • 1 bunch asparagus (trimmed)

Optional

  • 3 soft-boiled eggs

Instructions

  1. Sauté the Mushrooms: Heat a nonstick frying pan over medium-high heat for 3 minutes. Add 1 tablespoon olive oil and 1 tablespoon butter and heat until the butter foams slightly, about 1 minute. Add the sliced mushrooms in an even layer and sauté until golden brown. Remove the mushrooms from the pan and place them on a plate.
  2. Sauté the Asparagus: In the same hot pan, add the trimmed asparagus spears. Sauté until just tender, about 3 minutes. Remove and place on the same plate as the mushrooms.
  3. Prepare the Risotto Base: In a large saucepan, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat. Add the finely diced shallots and minced garlic and cook until translucent and soft, about 3-4 minutes.
  4. Add the Rice: Stir in the Arborio rice, coating it well with the butter and olive oil mixture. Avoid frying the rice by stirring continuously for 1-2 minutes just until the grains are translucent at the edges.
  5. Deglaze with Wine: Pour in the white wine (or lemon zest as an alternative). Let it cook off while stirring until mostly absorbed by the rice.
  6. Cook with Broth: Add the vegetable broth one ladle at a time, stirring continuously and allowing each addition to be mostly absorbed before adding more. Cook until the rice is soft and plump with a slight bite in the center, about 18-20 minutes.
  7. Finish the Risotto: Stir in the Parmesan cheese and mascarpone (if using) until melted and fully incorporated, resulting in a creamy texture.
  8. Serve: Divide the risotto evenly between serving bowls. Top with the sautéed asparagus and mushrooms. Optionally, place a soft-boiled egg on the side to add richness and luxury to the dish.

Notes

  • Trim the asparagus by snapping off the woody ends—this natural break point ensures only tender parts are cooked.
  • For a vegan version, substitute Parmesan and mascarpone with plant-based alternatives.
  • Use vegetarian Parmesan to keep the dish vegetarian-friendly.
  • Maintain continual stirring during broth additions for proper risotto creaminess.
  • Soft-boiled eggs are optional but enhance the dish’s richness.
  • Author: Madelynn
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/creamy-mushroom-asparagus-risotto-with-soft-boiled-egg-recipe/