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Risotto is one of those dishes that sounds fancy, but is easy to make once you learn the techniques. It’s also a blank slate that can be used to highlight whatever is currently in season. Asparagus and mushroom risotto is one of my favorite ways to highlight the best vegetables of the spring farmers market.
Risotto is all about technique
Contrary to popular belief, risotto does not always mean “rice.” Instead, it is a method of cooking grains, most commonly, short-grain rice. But you could use a short pasta shape, like orzo, or another grain, like farro.
The technique involves slowly cooking the grains over medium-low heat with one ladleful of hot cooking liquid at a time. This liquid is usually a mixture of stock and wine, but in this case, I’m using champagne vinegar to add the acidic note because a) I don’t like wine, and b) it works.
Once you get the technique down, you’ll find risotto is a great base for tons of different vegetables.
Ingredients and Substitutions
Asparagus
Any color asparagus will work in this recipe. Don’t get caught up by the thickness of the asparagus stalk when browsing the farmers market; this is an indicator of how old the asparagus plant is, but not necessarily the age of the harvest. Look for spears that are firm and snap when bent.
There’s no need to blanch the asparagus separately in this recipe. Simply add the chopped asparagus in when you add the last ladlefuls of stock.
Cremini Mushrooms
Cremini mushrooms, also known as Baby Bellas, are commonly available year round as a cultivated mushroom. They have a strong umami flavor and great texture in this risotto. Toss the stems into the stock as it is warming up to infuse extra flavor.
See what wild mushrooms are available in your area, as many wild mushrooms are an excellent fit. Oyster, shiitake, and black trumpet mushrooms would all pair beautifully with the asparagus and leeks.
Leeks
Leeks are a mild member of the onion family. Peak production is in the spring and fall, but they can be found year round at many farmers markets.
Leeks are grown partially underground in sandy soil, so it is especially important to clean them well. The best way to clean leeks is to separate the upper dark green leaves from the white and light green bulbs. Cut the bulbs in half and rinse under cool water. The leaves can be separated and washed in a large tub of water. This risotto recipe only uses the bulb portion, but the leaves can be used in other recipes, so don’t throw them out!
Can’t find leeks? Try another onion variety from the farmers market. Sweet onions, torpedo onions, or shallots would all make excellent substitutions.
Chicken Stock
I love using my homemade chicken stock, but when my freezer stash has been completely used up, I turn to the butchers at my farmers market. Many of them offer their own stock, which is equally delicious, and usually doesn’t have all the junk that many grocery store varieties have. Like sugar. I still don’t understand why there’s sugar in chicken stock; it’s so not necessary.
For the vegetarians out there, vegetable stock makes an excellent substitution.
Tips and Tricks
I know it’s a pain, but it really is best to heat up the cooking liquid prior to starting the risotto technique. Adding cold stock to the pot cools everything down, and then the rice doesn’t cook properly. I don’t like having to heat up the stock in a separate pot, but it does make a huge difference. At least that pot is easy to clean.
There’s no need to stir the risotto constantly as it is cooking. Stirring is important, yes, but it becomes less important later on in the cooking process. Mix the risotto constantly at first, which releases the starch in the rice and prevents the leeks, garlic, and mushrooms from burning. Toward the end, however, the risotto does not need the constant attention.
Serving Suggestions
This risotto is excellent both as a standalone meal, or paired with a seared, crispy chicken thigh for added protein.
It is possible to freeze your leftover Asparagus and Mushroom Risotto. Add a few tablespoons of water at the end of reheating on the stove to bring the risotto back to its proper texture. It should not hold its shape when plated, but it shouldn’t be runny either. Look for a thickness where it coats the back of a spoon with a few grains of rice clinging on. If it is still too thick, add more water or chicken stock to continue to bring it back to life.
Asparagus and Mushroom Risotto
Asparagus and mushroom risotto is one of my favorite ways to highlight the best vegetables of the spring farmers market.
Ingredients
- 4oz cremini mushrooms
- 4 cups chicken stock
- ¼ cup avocado oil
- 1 large leek, whites and light green portion finely sliced
- 1 cup Arborio rice, or other short grain variety
- 2 tbsp champagne vinegar
- 12 oz asparagus, cut in 3 inch pieces
- Salt
- ¼ tsp white pepper
- 2 oz parmesan, shaved thinly
Instructions
- Separate the stems from the caps of the cremini mushrooms. Heat chicken stock and mushroom stems in a small saucepan until simmering. Cover and set aside.
- In the meantime, slice mushroom caps into ⅛ inch thick slices.
- Heat the avocado oil on medium low heat in a medium saucepan. Sauté leeks until soft and translucent.
- Add the sliced mushrooms and sauté until soft.
- Add the rice to the saucepan and stir until evenly coated with the oil and incorporated with the vegetables. Continue stirring for another 5 minutes, or until rice begins to turn a golden brown color.
- Remove the mushroom stems from the stock and add the champagne vinegar.
- While stirring the rice, add a ladleful of the hot stock. Continue stirring until stock is completely absorbed.
- Repeat step seven until two ladlefuls of stock remain, stirring less as more and more stock is absorbed by the rice.
- Add the asparagus to the risotto mixture, and add the final two ladlefuls of stock. Stir occasionally until stock is absorbed and incorporated into the risotto.
- Stir half the parmesan cheese into the risotto. Salt the risotto to taste and add the white pepper.
- Serve risotto topped with remaining shaved parmesan.
