Name: Vegetarian Risotto
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1.5 cups Arborio Rice; 5 cups Vegetable Broth; 8 oz Cremini Mushrooms; 1 bunch Fresh Asparagus; 0.5 cup Dry White Wine; 2 medium Shallots; 3 tbsp Unsalted Butter; 0.5 cup Parmesan Cheese; 2 tbsp Olive Oil; 3 cloves Garlic

Main Dishes

Vegetarian Risotto

This velvety vegetarian risotto blends the earthy depth of wild mushrooms with the crisp snap of fresh asparagus, all bound by perfectly al dente Arborio rice. Finished with nutty Parmesan and a hint of fresh lemon, it is a comforting yet sophisticated masterpiece that brings authentic Italian flavors to your kitchen.

Prep

15m

Cook

35m

Serves

Calories

480kcal

Qty	Ingredient
1.5 cups 300 g	Arborio Rice
5 cups 1.2 l	Vegetable Broth
8 oz 225 g	Cremini Mushrooms
1 bunch 450 g	Fresh Asparagus
0.5 cup 120 ml	Dry White Wine
2 medium 50 g	Shallots
3 tbsp 42 g	Unsalted Butter
0.5 cup 50 g	Parmesan Cheese
2 tbsp 30 ml	Olive Oil
3 cloves 15 g	Garlic

2 Method

Step 1. Heat the vegetable broth in a medium saucepan over low heat; keep it at a gentle simmer throughout the process.

Step 2. In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the sliced mushrooms and sauté until browned and tender. Remove mushrooms and set aside.

Step 3. In the same pot, melt 1 tablespoon of butter. Add the finely chopped shallots and garlic, sautéing until translucent and fragrant (about 2-3 minutes).

Step 4. Add the Arborio rice to the pot. Stir constantly for 2 minutes to toast the grains until the edges are translucent.

Step 5. Pour in the white wine and stir until the liquid has been completely absorbed by the rice.

Step 6. Add the warm broth one ladle (about 1/2 cup) at a time. Stir frequently and wait for the liquid to be almost entirely absorbed before adding the next ladle.

Step 7. When you are halfway through the broth (about 15 minutes in), stir in the cut asparagus pieces and the sautéed mushrooms.

Step 8. Continue adding broth until the rice is creamy and tender but still has a slight bite (al dente). You may not need all the broth.

Step 9. Remove from heat. Vigorously stir in the remaining butter, Parmesan cheese, and a squeeze of fresh lemon. Season with salt and black pepper to taste. Serve immediately.

·
Always use warm broth; adding cold broth shocks the rice and stops the cooking process.
·
Stirring is key! The agitation releases the starch from the rice, which creates the signature creamy texture without needing heavy cream.
·
Don't overcook the asparagus; add it toward the end so it retains its bright green color and snap.
·
If you want a vegan version, swap the butter for olive oil and the Parmesan for nutritional yeast or vegan cheese.

? FAQ

Can I use regular long-grain rice for risotto?

No, you must use short-grain starchy rice like Arborio or Carnaroli. Regular rice doesn't have enough starch to create the creamy consistency.

Why is my risotto taking longer than 20 minutes to cook?

Cooking time can vary based on your stove heat and the age of the rice. Usually, it takes between 25-35 minutes of active stirring.

Do I have to use wine?

The wine adds acidity which balances the richness, but you can substitute it with an extra half cup of broth and a teaspoon of lemon juice.

Can I reheat leftover risotto?

Risotto is best served fresh. However, you can reheat it by adding a splash of broth or water to loosen the starch, or use leftovers to make Arancini (fried rice balls).