Name: Elevated Mushroom Asparagus Risotto with Roasted Veggies
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4 servings
Ingredients: For the roasted vegetables:; 1 bunch asparagus, trimmed and cut into 1.5-inch pieces; 8 oz cremini or wild mushrooms, sliced; 1 ½ Tbsp. olive oil; For the risotto:; 2 cups Arborio rice; 1 small shallot, finely minced; ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio); 5-6 cups vegetable or chicken stock, kept warm; 2 Tbsp. unsalted butter; 2 Tbsp. olive oil; ½ cup freshly grated Parmigiano Reggiano (plus extra for serving); Zest of ½ lemon; ⅓ cup peas; 1 Tbsp. chopped chives or parsley (for garnish); Salt and pepper to taste

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Elevated Mushroom Asparagus Risotto with Roasted Veggies

Recipe by Savory Spice Test Kitchen

All-Purpose Cooking

This rich and creamy mushroom asparagus risotto is enhanced by the umami flavors of our Four Mushroom Umami Blend. Top with a sprinkle of Parmesan and fresh herbs for the full gourmet experience.

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Serves 4 servings

Prep Time 15 minutes

Cooking Time 40 minutes

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Elevated Mushroom Asparagus Risotto with Roasted Veggies

Ingredients

For the roasted vegetables: 1 bunch asparagus, trimmed and cut into 1.5-inch pieces 8 oz cremini or wild mushrooms, sliced 1 ½ Tbsp. olive oil 2 Tbsp. Four Mushroom Umami Blend

Pinch of Kosher Salt

For the risotto: 2 cups Arborio rice 1 small shallot, finely minced ½ cup dry white wine (Sauvignon Blanc or Pinot Grigio) 5-6 cups vegetable or chicken stock, kept warm 2 Tbsp. unsalted butter 2 Tbsp. olive oil ½ cup freshly grated Parmigiano Reggiano (plus extra for serving) Zest of ½ lemon ⅓ cup peas 1 Tbsp. chopped chives or parsley (for garnish) Salt and pepper to taste

Four Mushroom Umami Blend (Salt-Free)

Directions

Step 1 Roast the Vegetables: Preheat oven to 425°F (220°C). Toss asparagus and mushrooms with olive oil, Four Mushroom Umami Blend, and a pinch of sea salt. Spread on a baking sheet in a single layer and roast for 15–18 minutes, stirring once halfway through, until lightly caramelized and tender. Set aside.

Step 2 Prepare the Risotto Base: In a heavy-bottomed saucepan or Dutch oven, melt 1 Tbsp of the butter with 1 Tbsp olive oil over medium heat. Add shallots and sauté for 2–3 minutes until translucent.

Step 3 Toast the Rice: Stir in the Arborio rice and cook for 2–3 minutes, stirring frequently, until the rice edges look translucent. Pour in the white wine and simmer until fully absorbed.

Step 4 Add the Stock Gradually: Add the warm stock, one cup at a time, stirring frequently. Wait until each addition is mostly absorbed before adding more. This will take about 18–22 minutes. The rice should be creamy and al dente.

Step 5 Finish the Risotto: Stir in the remaining 1 Tbsp butter, 1 Tbsp olive oil, Parmigiano Reggiano, lemon zest, peas, and the roasted mushrooms and asparagus (reserve a few for garnish, if desired). Season with Kosher Salt and Fine Black Malabar Pepper to taste.

Step 6 Plate & Garnish: Spoon the risotto into shallow bowls. Garnish with remaining roasted vegetables, extra Parmesan, and a sprinkle of fresh chives or parsley.