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Mushroom and Asparagus Risotto

March 7, 2017 by Samantha 12 Comments

Mushroom and Asparagus Risotto is a cozy comfort food at it’s finest with an EASY dairy-free risotto the entire family will love.

Mushroom and Asparagus Risotto

This post is sponsored by Mushrooms Canada. My Kitchen Love has been compensated monetarily, although all opinions and love expressed for this vegetable are my own. 

I’m so very pleased to be partnering with Mushrooms Canada to bring you one of my favourite ways to cook with mushrooms, Mushroom and Asparagus Risotto. I adore making risotto. Contrary to popular belief, it’s quite easy to make and whatever stirring I chose to do relaxes me.

And mushrooms!! The perfect ingredient to extend a meal without adding tons of meat. In this risotto I used White Button, Shiitake and Oyster making a mix of the mushrooms, playing off their unique textures and flavours. Mushrooms are a great way to fit in additional Vitamin D and fibre into everyday meals.

This is my go to risotto recipe. It’s not complicated and is extremely forgiving if I get caught up in something else and don’t stir it as much as I should. It’s also diary-free making it a perfect vegetarian or vegan dish.

My kids love risotto and this dish is the only way I can get my picky eater to consume asparagus without any arguments. I cut the asparagus up into quite small pieces so that the pieces actually look like peas (sometimes a little trickery goes a long way). The rice release its starches in this recipe making it feel luxurious and creamy without having any dairy in it at all.

Mushroom and Asparagus Risotto | My Kitchen Love

Out of all the mushrooms Shiitake and Oyster are my favourite types. One of my 3 year olds is obsessed with mushrooms and when I can work mushrooms into our meals I do. Mushrooms are a great way to make a dish feel substantial without adding lots of meat.

This recipe has a crumble of crispy pancetta on it, primarily for texture contrast and me not having to listen to my husband complain about a vegetarian meal. Almost all of my vegetarian or vegan dishes include mushrooms so that my husband thinks there’s meat where there isn’t.

When I made this dish we did some taste tasting and Shiitake won as the best tasting mushroom for our family. A nerdy, but fun game to do over eating supper together.

Mushroom and Asparagus Risotto | My Kitchen Love

Nutritionally mushrooms are composed of a lot of different minerals and vitamins that generally help us stay healthy. Vitamin D (mushrooms being one of the only non-fortified natural foods), fibre and B Vitamins. All these nutritional aspects compliment each other to help our kids grow in a healthy way.

Mushroom and Asparagus Risotto | My Kitchen Love

I know mushrooms can be polarizing for kids, but I’ll stick with my “start it early and often” rule with mushrooms. Incorporate mushrooms into baby food where possible and let the flavours grow with the babies versus offering it later on. Blended mushrooms taste great and could easily be incorporated into this recipe if larger chunks aren’t quite welcomed enthusiastically at your table by the younger people.

Risotto requires a specific type of rice so be sure to use arborio rice as it releases more starches and is what makes the risotto creamy without any dairy.

What’s your favourite way to enjoy mushrooms? I’m always on the lookout for new and exciting everyday mushrooms recipes!

Mushroom and Asparagus Risotto in cast iron serving dishes
Print
Mushroom and Asparagus Risotto
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Mushroom and Asparagus Risotto is a cozy comfort food at it's finest with an EASY dairy-free risotto the entire family will love.

Course: Main Course
Cuisine: French
Author: Samantha
Ingredients
  • 1 tbsp olive oil
  • 6-8 thinly sliced pancetta or prosciutto (optional)
  • 2 cups sliced or chopped mushrooms (button, crimini, oyster and/or shiitake all work)
  • 2 medium cloves garlic, minced
  • 1.5 cups arborio rice
  • 1/4 cup dry white wine
  • 5 cups vegetable or chicken broth
  • 1 tsp dried thyme or 3-4 thyme sprigs (fresh)
  • 1/2 lbs asparagus, trimmed and chopped
  • 1/2-1 tsp kosher salt
  • 1/2-1 tsp ground pepper
  • 1 tsp truffle oil* (optional)
Instructions
  1. Heat olive oil over medium-high heat in a large wide skillet or a large saucepan and add pancetta or prosciutto (if using). Cook until browned and crispy, flipping once. Remove from pan and drain on paper towel. Set aside.

  2. Heat broth in a medium saucepan on a burner adjacent to the skillet the risotto will be made in.

  3. Immediately add mushrooms to the pan and toss in oil. Very lightly season with salt and pepper. Allow mushrooms to cook undisturbed for 3-4 minutes per side (flip once juice have evaporated and mushrooms brown on bottom side).

  4. Add garlic and allow to cook for 1-2 minutes until fragrant.

  5. Add rice to pan and wine. Stir to combine flavours and cook until wine has been absorbed but the rice. Add thyme.

  6. Add broth by 2-3 ladlefuls, stirring to fully combine and adding more broth as the rice becomes dry and broth is absorbed.

  7. Before the last 2-3 ladlefuls of broth is added, add asparagus to the skillet

  8. Add last 2-3 ladlefuls of broth and stir to combine.

    Taste. If needed very lightly season with pepper (and salt although I find it almost never needs it with the pancetta or prosciutto). Drizzle with optional truffle oil if desired.

Recipe Notes

* Truffle oil is widely found in the cooking oil section of most grocery stores. 

 

Enjoy! xo

Mushroom and Asparagus Risotto | My Kitchen Love

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Filed Under: Dinner Tagged With: Asparagus, Dinner, Easy, Mushrooms, Rice, risotto

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About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It's a good day when family, friends, and food intersect.

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Comments

  1. AvatarDana says

    March 8, 2017 at 5:59 am

    Ugh. My love for oyster mushrooms knows no bounds. I love this recipe, Sam. I love a risotto that offers up the combination of asparagus and mushrooms; it really creates the perfect blend! I also noticed there's no cheese in this recipe, which is interesting because right before the first time I made risotto for the first time ever, a foodie couple I know swore that to create a successful risotto, "It's all about the cheese." I didn't use much in mine and it turned out perfectly. I'm going to forego the cheese next time and see what happens because you're right, thanks to those starches being released, it's oh-so-creamy as is. This is also why I love one-pot pastas. The pasta is creamy AF without dairy!
    Reply
    • AvatarSamantha says

      March 8, 2017 at 6:40 pm

      Go girl! The lack of cheese is also because one of my kids strongly dislikes cheese (how I carried her for nine months is beyond me), so I don't force it at dinner if I don't have to. It's a great one stop shop for a seamless meal. Let me know your thoughts if you make a risotto sans cheese :)
      Reply
  2. Avatarjo&sue.blogspot.com (@joandsue) says

    March 8, 2017 at 6:07 am

    Your photos are mouth-watering. This dish looks so tasty! I've only had risotto once before - I think its time to make it again :)
    Reply
    • AvatarSamantha says

      March 8, 2017 at 6:37 pm

      Thank you!! I'd love to hear how you tweak the recipe if you do make risotto again. :)
      Reply
  3. AvatarCathy says

    March 8, 2017 at 6:51 am

    I'm thrilled that this recipe is dairy-free, as well as gluten-free, of course! I must try it. I also like your tricks for disguising asparagus and lack of meat. :)
    Reply
    • AvatarSamantha says

      March 8, 2017 at 6:36 pm

      Thanks Cathy. I'm all about trying to make everything work for the 5 of us. And although we do eat meat, we don't need it at every meal or even at half of them. I hope you enjoy it!
      Reply
  4. AvatarDianaL says

    March 8, 2017 at 1:07 pm

    I love eating mushrooms any way they get in my belly. Mushrooms are right up there with cheese for me. And that says ALOT. My family however doesn't have the same feelings. But that just means if I make this I'll have to eat this all myself. :)
    Reply
    • AvatarSamantha says

      March 8, 2017 at 6:35 pm

      lol. That's too funny. You could totally make this and freeze it in batches. Then you could out a personal sized serving for lunch any day, any time :)
      Reply
  5. Avatarmegunprocessed says

    March 8, 2017 at 4:58 pm

    I love mushroom and asparagus!
    Reply
    • AvatarSamantha says

      March 8, 2017 at 6:34 pm

      Me too! Such a great combo!
      Reply
  6. AvatarMardi (eat. live. travel. write.) says

    March 9, 2017 at 3:38 am

    What a pretty spring-like risotto!
    Reply

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AvatarHi! Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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