Mushroom & Asparagus Risotto

This mushroom and asparagus risotto recipe makes a great dinner option if you’re craving something creamy and filling. Despite the decadent taste, fresh ingredients and no added fat mean this vegan dish is also healthy.

Cat Harvey

By Cat Harvey

91 Ratings

This post may contain affiliate links. Please read our disclosure policy.

Top view of Mushroom and Asparagus Risotto in a white bowl with a lemon slice.

This creamy mushroom and asparagus risotto is packed with fresh vegetables. But thanks to the perfect combination of spices, veggie broth, and nutritional yeast, it tastes as decadent as traditional risotto. 

Like our Vegan Asparagus Pasta, this dinner is a great option for weeknights when you’re craving a little comfort food. It takes some patience to get right, but comes together quickly despite a long list of fresh ingredients.

Why I Love This

If you’ve been vegan for some time, you may not have had the opportunity to try your hand at cooking risotto. This dish typically requires a heaping of butter and some cheese to achieve the creamy texture it’s celebrated for.

With this mushroom and asparagus risotto recipe, I achieve that same creamy decadence without any dairy products. The key is a combination of vegetable broth, garlic, onion, spices, and nutritional yeast. Together, these ingredients create the enticing umami flavor that makes this traditional Italian dish oh-so-good.

The key to getting the smooth texture is all in the cooking. The truth is, you don’t need loads of fat to make risotto creamy. You only need a little patience. 

By slowly adding broth, the rice is exposed to higher heat as it absorbs moisture. This causes the rice grains to release more starch. This starch, in turn, creates that gooey texture we crave.

Top view of ingredients for Mushroom and Asparagus Risotto.

Ingredients

What makes risotto so unique in flavor and texture is the combination of ingredients that go into it. Creating the perfect tango of umami, earthy, acidic, and gooey requires some key players. 

  • Arborio rice. This Italian variety of short-grained rice is a perfect medium for carrying the variety of flavors that this dish contains. Arborio has a higher content of amylopectin starch compared to other types of rice, which gives it a unique, creamy texture when cooked slowly.
  • Mushrooms. The deep, earthy flavor of mushrooms really elevated this vegan dish. I prefer cremini for their softer texture.
  • Asparagus. Thick and chewy, asparagus compliments the mushroom flavor and brings some satisfying variety to the texture of this dish.
  • White wine. An element of the traditional risotto-making process, white wine lends the dish a little bit of acidity to counteract the richness. If avoiding alcohol, you can absolutely skip this ingredient and still achieve a delicious final product.
  • Nutritional yeast. Traditional risotto is made with butter and parmesan cheese. Nutritional yeast is a great way to imitate those flavors in plant-based cooking and add some necessary vitamin B12 to your diet.

How to Make

This mushroom and asparagus risotto recipe is not difficult to make once you know the steps. Here is a quick overview to help you learn the process.

Preparation

Step 1: Dice the onion, mince the garlic, and chop the asparagus and mushrooms.

Cooking Instructions

Step 1: Saute the veggies. Start with the onions, garlic, and asparagus and cook until the asparagus is fork tender and the garlic is fragrant.

Asparagus and onions sautéing in a skillet.

Step 2: Add the mushrooms, spices, and wine. Stir well to coat the vegetables.

Asparagus and mushrooms sautéing in a skillet.

Step 3: Add the rice and mix well. Continue stirring occasionally until the rice grains begin to glimmer and pop like Rice Crispies in milk.

Arborio rice added to skillet with Mushroom and Asparagus Risotto mixture.

Step 4: Add the vegetable broth about ½ cup at a time, allowing it to fully absorb into the rice before adding more. Stir slowly and continuously through this process to entice the creamy starch out of the rice.

Pouring vegetable broth into Mushroom and Asparagus Risotto mixture.

Step 5: Stir in the spinach, lemon juice, and nutritional yeast. Cook until the spinach is wilted.

Mushroom and Asparagus Risotto with wilted spinach added to skillet.

Expert Tip

The key to achieving the perfect risotto texture is convincing the rice to let go of all that ooey-gooey starch. To do that, you need the right combination of heat and liquid throughout the cooking process.

One thing that I’ve found really helps achieve this perfect balance is to, first, add only ½ cup to ¾ cup of broth at a time. And second, to warm your broth before you add it to the rice.

Adding only small amounts of broth allows the rice to maintain a higher level of heat than it would if submerged in broth. Higher heat pulls out more starch than lower heat. This translates to a smoother, creamier, and more satisfying final product.

Another important aspect to retain that starch-capturing heat is to warm your broth before adding it to the pot. If you add cold broth, your rice will cool down and hold tighter to that starch each time you add more broth. Not only will this reduce how creamy the final dish is, but it will lengthen the cooking process.

What to Serve it With

Mushroom and asparagus risotto pairs well with salads, vegetables, and crunchy bread. Here are my favorite sides to serve with this dish to help inspire you.

Salads

This risotto pairs exceptionally well with crisp, fresh salads, including spring salad, easy broccoli salad, and raspberry vinaigrette over artichoke hearts salad.

Vegetables

Fresh and roasted vegetable sides both provide a great texture contrast to this dish. I often serve it with roasted sugar snap peas and asparagus, green garlic, and pea tendrils.

Crunchy Bread

Crispy, baked bread is the perfect compliment to this dish. Serve it with slices of freshly baked easy vegan bread or double down on the decadence with my favorite vegan garlic bread.

Top view of Mushroom and Asparagus Risotto on a white plate with a spoon.

Frequently Asked Questions

Why isn’t my risotto creamy?

Most likely, you cooked it too fast or added the broth too fast. The key to creamy risotto is giving the rice time to slowly absorb the broth while keeping it hot so it can release its starches to create a velvety texture. 

Can I substitute Arborio rice with another type of rice?

Yes, you can substitute another type of short-grained rice for Arborio if you don’t have it. However, Arborio is the type of rice traditionally used for this dish in Italy and is, in my opinion, the absolute best option for getting that perfect velvety texture.

Is this vegan risotto allergen-friendly?

Yes, this creamy dish contains no soy, nuts, or gluten. And since it’s vegan, it doesn’t contain allergens like eggs, dairy, or shellfish.

Storing and Reheating 

Mushroom and asparagus risotto tastes best when served hot out of the pot. But if you do have leftovers, you have a few options for storing them to eat later. 

Fridge

Yes, this can easily be stored in the fridge. Place leftovers in an airtight container and store for up to five days.

Freezer

Yes, you can freeze mushroom and asparagus risotto leftovers, but the texture won’t be nearly as good once you defrost it.

Allow the dish to cool fully before storing it in an airtight, freezer-safe container. It will stay good for up to six months.

Reheating

To reheat this dish from the fridge, place it in a saucepan and add ¼ to ½ cup of broth. Set the burner to medium and bring the mixture to a simmer before lowering the heat to medium-low, stirring occasionally. Enjoy once it’s heated through.

If reheating frozen mushroom and asparagus risotto, place the container in the fridge and allow it to thaw overnight. Once thawed through, reheat according to the instructions above.

Serving Size

This recipe makes two to four servings. I have found that when served alone, it can typically feed about three people. But when I pair it with a big salad or multiple veggie sides, it can easily feed four.

It is easy to double this recipe if needed, just make sure you have a big enough pot with an extra-wide base to cook it all in.

Close-up view of Mushroom and Asparagus Risotto in a white bowl with a lemon slice.

Mushroom & Asparagus Risotto

This mushroom and asparagus risotto recipe makes a great dinner option if you’re craving something creamy and filling. Despite the decadent taste, fresh ingredients and no added fat mean this vegan dish is also healthy. It takes a little patience to get right, but only requires one pan and is ready in less than an hour.
Click stars below to rate, or leave a full review in the comments
91 Ratings
Print Rate it Now Pin Recipe
Course: Main Course
Cuisine: American
Diet: Low Fat, Vegan, Vegetarian
Keyword: mushroom asparagus risotto
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 2 servings
Calories: 505kcal

Ingredients

Instructions

  • Heat a large pot over medium heat. Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes).
  • Add mushrooms, thyme, salt, and white wine, and heat until mushrooms are softened, another 3-5 minutes or so.
  • Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies).
  • Add vegetable broth 1/2 – 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more; this takes about 3-5 minutes or so each time.
  • Once you've added almost all the broth, add the spinach, nutritional yeast, onion powder, lemon juice and the rest of the broth and stir until the spinach is wilted (2-3 minutes). Taste, and add more salt, pepper, or lemon juice if needed. Serve immediately.

Nutrition

Calories: 505kcal | Carbohydrates: 106g | Protein: 18g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 3197mg | Potassium: 1241mg | Fiber: 11g | Sugar: 12g | Vitamin A: 5328IU | Vitamin C: 32mg | Calcium: 124mg | Iron: 11mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!
Cat Harvey
Latest posts by Cat Harvey (see all)

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

43 thoughts on “Mushroom & Asparagus Risotto”

  1. 5 stars
    First time making risotto and so glad that this was the recipe I started with. My husband loves it and it’s so simple, tasty and very filling. I use green beans (as not a fan of asparagus) and sometimes add in peas alongside the spinach. Can’t go wrong either way. This is regularly made in our home, thank you!

    Reply
  2. Listen. There’s a multitude of things that I could have done wrong. Maybe it was the brand of vegetable broth I used. Or the wine. Or that I used frozen asparagus. Whatever it was, this recipe just was not…good. It lacked flavor, kind of tasted like…dirt (and yes I washed my vegetables). I would definitely not make this again, and hope I forget ever making it. I do not recommend you try.

    Reply
  3. 5 stars
    Absolutely love this recipe! It’s perfect for a date night in, tastes delicious and leaves me and my husband feeling full and happy. 10/10 would recommend if you’re debating whether or not to cook this.

    Reply
  4. I know this is years after the post but I just found it!!! Do you think I could get away with using jasmine rice? Thanks for the recipe 🙂

    Reply
  5. 5 stars
    I absolutely love this recipe. I swear by it.
    I’m gluten and lactose free and finding foods I actually enjoy eating is so hard. I make this risotto ALL the time!
    Love it.

    Reply
  6. 5 stars
    Hi Jessica,
    I made this recipe last night and it is amazing! (Currently enjoying it for lunch today, too!) It gave my arms a good workout, but it was certainly worth the time and effort. I let my dad try it and he didn’t believe there was no cheese in it. I will definitely be adding this into my recipe vault 🙂

    Reply
  7. 5 stars
    I made this the other night and it was so delicious that I have printed the recipe and given it to my friends. I added loads of mushroom (im obsessed with mushrooms) and just ate some leftovers and it tasted even better today.
    Love love love!!

    Reply
  8. 5 stars
    Have been making mushroom risotto for my hubby for years – gave this a try last week and WOW! Is now his new favorite!! Thank you , thank you for this wonderful recipe!!

    Reply
  9. 5 stars
    Great Recipe– Just made for dinner– had zucchini on hand so subbed out for the asparagus and used brown rice. Also threw in some frozen peas, sage and rosemary. Yummmmm. Will def make again!!

    Reply
  10. I like this recipe, but I would add the asparagus later in the cooking process. I think they become overcooked when added in the beginning. They really only need maybe 10 minutes near the end to get tender, and they avoid becoming too mushy that way.

    Reply
  11. 5 stars
    I just wanted to THANK YOU for sharing this recipe. I followed it exactly as written and have made the risotto twice now. I used portabella mushrooms and it is my favorite vegan recipe so far. It’s a hit in my house!

    Reply
  12. 5 stars
    I made this tonight and oh my goodness! It was absolutely incredible! Our daughter was recently diagnosed with allergies to wheat, eggs, cows milk , and numerous tree nuts. She’s eleven years old and has eaten those things ( other than tree nuts) all of her life. She asked me how I got it so creamy without milk. She was very happy with it and my husband said that it tasted like the risotto that we’ve had in nice restaurants. I am so thankful for this recipe. Thank you!!

    Reply
    • I’d say it’s about 4 servings, which is 250 calories (there’s 1000 calories in the whole thing, so divide it up however you like!)

      Reply
  13. 5 stars
    Making this right now… it smells and looks divine! Can’t wait until it’s done!!! Thank you so much for sharing an awesome vegan recipe!

    Reply
  14. 4 stars
    I just found your website today and made this recipe along with the Vegan Buffalo Wings (both versions) for my husband and I.

    I used to be a vegetarian and want to get away from eating meat because I love animals so much and it just doesn’t seem right to eat them.

    This was our first time having risotto so we didn’t have anything to compare it to but it was very good. My husband had several servings. Thanks for the inspiration to become more vegan with all of these awesome recipes.

    The next two things I plan to try are the Taco Salad and the Colcannon. I felt like I wanted to try so many of your recipes at once. I wish I would have had all day to cook today.

    Reply
  15. 5 stars
    Just made this now and it was delicious 🙂 I used mushroom stock to give it a more mushroomy flavour.. my boyfriend was definitely impressed! Now I just need to find a recipe to make him like greens… 😉

    Reply
  16. I just made a spinach risotto for dinner, slightly different than the recipe here but I never would have thought of it if I had not seen this post a few months ago. I mean, I don’t think I was even clear on what risotto was before reading this. So thank you for the food inspiration, it was wonderful! Though I’ll have to add mushrooms next time for sure.

    Reply
  17. 5 stars
    I made this for supper tonight – it was incredible! I had picked up asparagus at the farmers’ market this week and wanted to try something different with it. This recipe is definitely a keeper! Thanks for the tips, too!

    Reply
  18. 5 stars
    I made this last night for dinner with a minor addition. I added a Tbsp. of Dijon mustard at the very end for an extra kick. It was great even before that though. Best cheese-less risotto recipe yet!

    Reply
  19. I’ve been craving risotto something fierce the last couple of weeks, and this looks incredible! Yum!

    Reply
  20. I swear that risotto should be a food group all on its own – and you’ve added two of my favourite veggies to the mix! Risotto takes a bit of time to make but the end result is always worth it!

    Reply
  21. Oh yum! I recently found a non vegan recipe for asparagus risotto that looked good and I was going to try and “veganize” it. Looks like you did the work for me 🙂 Thanks for the recipe!

    Reply