My dad recently started eating vegetarian, and this dish was perfect for his new diet. It’s satisfying and the truffle oil adds a touch of elegance to this hearty dish. It’s on the top of my list for nights when I want to eat vegetarian! You could also serve this as a side with grilled chicken — simply half the recipe for four people.
If you don’t have asparagus, try another green vegetable like English peas, zucchini or green beans!
Mushroom, Asparagus & Truffle Risotto
Serves: 4 • Prep Time: 15 minutes • Cook Time: 35 minutes
Nutrition per Serving Cal: 262.4 • Fat: 4.7g • Carb: 10.7g • Protein: 7.8g • Fiber: 2.9g • Sugar: 3.1g
- 1 tsp olive oil, divided
- 1 cup chopped onion
- 3 sprigs thyme
- 3 cloves garlic, minced
- 1 cup arborio rice
- 1 quart chicken or vegetable broth, low sodium
- 1 bunch of asparagus, ends removed and cut into 1″ pieces
- 1 lb. assorted mushrooms (we used portabella, baby bella, & shiitakes)
- 1 Tbsp fresh parsley, chopped
- 1/4 cup freshly shredded parmesan
- 1 tsp truffle-infused oil
- salt & pepper to taste ( I’ve found that the broth and parmesan provide enough salt to the dish without adding extra)
- In a saucepan, heat chicken or vegetable stock over medium-low heat. You want your stock to be hot when you add it.
- In a large straight-sided skillet heat 1/2 tsp olive oil over medium heat.
- Once hot, add onions and thyme, stirring to coat. Saute for 3-4 minutes until onions are tender.
- Add garlic and cook for another minute.
- Add arborio rice and stir for one minute.
- Spoon in one ladle full of stock and gently stir the risotto. When the pan starts looking dry, add another ladle full. Continue to add stock one ladle-full at a time until risotto is tender.
- About 5 minutes before risotto is finished — it will be almost al dente — add asparagus to the pan. The heat from the risotto will cook it.
- Meanwhile, heat the remaining 1/2 tsp of olive oil in a small skillet. Saute mushrooms over medium heat until tender, about 5-7 minutes.
- Add mushrooms to the risotto at the same time as the asparagus.
- Once risotto is al dente, stir in parsley, parmesan and truffle oil.
- Serve immediately on heated plates.