Mushroom and Asparagus Risotto Recipe

Mushroom and Asparagus Risotto Recipe
Mushroom and Asparagus Risotto Recipe

This Mushroom and Asparagus Risotto Recipe makes a creamy, satisfying dish that is good for both your palate and your health! Also, in our household, we consider this a “fancy” dish that is sure to impress your friends and family.

This goes great with a salad like our Asian Kale Salad Recipe.

Prep Time and Serving Size

Total time: about 1 hour

Prep time: about 15 minutes

Cook time: about 45 minutes

Serving size: about ½ cup

Number of servings: about 5

Equipment and Utensils



  1. Remove the base of the asparagus stalk and cut the asparagus into 1-inch pieces.
  2. Warm the olive oil in a large pan and add the asparagus. Cook until tender, about 7 minutes.
  3. Add the yellow onion, garlic, and shiitake mushrooms. Cook until tender, about 5 minutes.
  4. Add the thyme, onion powder, and salt and stir the vegetable mixture well.
  5. Add the white wine and stir.
  6. Add the risotto rice and one cup of vegetable broth.
  7. Stir constantly. Add more broth when the broth has been absorbed by the rice. Continue stirring and repeat until the rice is tender.
  8. When the rice is tender, add the spinach.
  9. Keep stirring until all the liquid is absorbed.
  10. Rinse and dice the green onions and sprinkle on top as a garnish.

Be sure to check out our other vegan recipes.

Bon appétit!

About Kelly Walch, MS, RDN, LDN 28 Articles
Kelly Walch, MS, RDN, LDN, is a Registered Dietitian and Nutritionist with a master's degree in Nutrition and Dietetics. She is passionate about plant based diets, helping people lead healthier lives, and rescuing animals. She lives on her farm in Florida with her husband Alex and their 20 or so rescued animals.


    • Hi Donna! That is a great question. I see that I left the onion powder out of the directions. Yes, add the onion powder at the same time as the thyme! I have corrected the recipe and I appreciate your feedback. 🙂

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