Avant Gardening

Avant Gardening’s Asparagus Risotto with Mushrooms

Sick of asparagus yet?! Looking for a great recipe to use up the last of your last harvest?

This Asparagus & Mushroom Risotto is the best comfort food ever! It takes some patience to make, but really isn’t that difficult! Experiment with this recipe if you’re looking for something new to try in the kitchen.

This recipe is slightly modified from one that was provided during a local cooking class. One of our landscape designers learned how to make risotto at Bekah Kate’s in Baraboo, WI! If you’re up that direction, stop in! They have excellent class options and a fun, laid-back atmosphere. For more information, visit: Cooking Classes at Bekah Kate’s



  • 1 bunch of asparagus
  • 10 oz. mushrooms
  • 1 cup peas
  • 4 cups (maybe more) low-salt chicken stock
  • 1 cup water
  • 3 tablespoons extra virgin olive oil
  • 1-2 tablespoons butter (depending on amount of veggies)
  • 1 small yellow onion, chopped
  • 2 cups Arborio rice
  • 1/2 cup dry white wine
  • 2 teaspoons chopped fresh rosemary or sage
  • 1 cup freshly grated Parmesan cheese
  • 1/4 cup heavy whipping cream
  • Fresh rosemary sprigs (optional)


Snap off tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Add olive oil to large saucepan over medium heat, add asparagus stalks, mushrooms and peas. Sauté until tender and lightly browned (add more butter if necessary). Remove from pan and set aside.

Melt a tablespoon of butter, add onion and sauté until tender, about 3 minutes. Add rice and stir 1 minute so that rice is covered with butter/oil. Add wine and cook until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup broth and chopped rosemary or sage; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth one ladle at a time, allowing the liquid to be absorbed before adding more, stirring often.

Add reserved asparagus tips and vegetables that were set aside earlier. Continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 5-10 minutes longer. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with more parmesan cheese and rosemary sprigs, if desired.

Dig in! YUM!