Risotto with asparagus and mushrooms


Asparagus !!! Wonderful, unique delicacies that, when added, leave their unique taste! This taste in combination with the mushrooms turn a simple risotto into a dish that can stand as a gourmet dinner.


  • 200 g Carolina rice
  • 100gr cr. milk
  • 100 g grated parmesan
  • 1 bunch of asparagus
  • ½ wine pot white wine
  • 2 tablespoons butter or olive oil
  • 1 chopped onion
  • 1 clove of garlic, finely chopped
  • 3-4 mushrooms morels, basil mushrooms, agarics etc.
  • Salt
  •  Freshly chopped pepper


  1. We distinguish asparagus their tender parts from the hardest.
  2. We cut the tender ones to the size of a match.
  3. In a saucepan, boil the stalks hard to give us their broth.
  4. In a saucepan, take 1 tablespoon of butter and sauté the onion, then the garlic and asparagus and at the end add the mushrooms and after sautéing add the rice and mix well.
  5. Quench with the wine, and add 400 ml of boiled asparagus broth (or vegetable or chicken broth) and sour cream.
  6. Lower the temperature and stir until the rice boils. Just before taking it out, add another spoonful of butter and parmesan and mix.


You can put half of the parmesan in the risotto and the rest on top of the plate

When you season your risotto with salt and pepper, be careful with the salt because you have to count the parmesan in the end because it is salty.

The asparagus broth that you will add to the risotto should be hot

To make our risotto nice, the cooking will be slow and the stirring will not be continuous.

We put the cheese at the end to make the texture more creamy and velvety

The texture of the rice should stay in the center when you remove it from the heat, because it will be cooked due to the temperature it has reached for the next few minutes.

I thank Mr. Nektarios Filippopoulos and Fungi Hellas that the mushrooms offered us to make the recipe.

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