Asparagus & Mushroom Risotto

Usually when we have rice with our meal, I cook it in its own pot and cook some beans or veggies separately to go with the rice. This time I decided to make risotto, which involves cooking the rice with broth to add flavor and cooking everything in one pan. I sautéed asparagus and mushrooms before adding the rice. It was delicious and the cleanup was so easy!

Here is the recipe:

Asparagus & Mushroom Risotto


  • 1 bunch of asparagus, washed and cut into 1/2 inch pieces
  • 12 oz white mushrooms, washed and chopped
  • 2-3 tbsp olive oil
  • 2 tbsp cooking wine
  • 1 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp Italian seasoning
  • 1 cup Basmati rice
  • 3 cups vegetable broth
  • 3 tbsp nutritional yeast


  1. Heat the oil in a large skillet. Add the asparagus pieces and cook 3-5 minutes, until the asparagus softens.
  2. Add the chopped mushrooms, wine, garlic and onion powders, and Italian seasoning. Cook until the mushrooms soften.
  3. Add the rice and stir for a minute.
  4. Slowly add the broth, 1/2 cup at a time. Stir frequently and allow the rice to absorb most of the broth before adding more. This should take about 4-5 minutes for each 1/2 cup of broth.
  5. When the last of the broth is added, stir in the nutritional yeast. Continue to stir until all of the liquid is absorbed.

6 thoughts on “Asparagus & Mushroom Risotto”

  1. Fantastic recipe with big, bold flavor! This is one of those meals that tastes just as good reheated the next day as it did straight off the stove.

    Liked by 1 person

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