Asparagus Risotto with Mushrooms and Sun Dried Tomatoes

Asparagus Risotto with Mushrooms and Sun Dried Tomatoes

Find out how to make risotto that is full of flavor with this easy risotto recipe. Risotto recipes that taste this good are hard to find. After this recipe, you will know how to cook risotto like a pro.

Difficulty Level


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 large leek, halved and thinly sliced
  • 1 tablespoon minced garlic
  • 2 cups arborio rice
  • 1/4 teaspoon pepper
  • 8 cups vegetable broth
  • 12 sun-dried tomatoes, thinly sliced
  • 1 cup asparagus, thinly sliced
  • 1 1/2 sliced mushrooms
  • 1/2 cup fresh basil, chopped
  • 1/4 cup grated Parmesan cheese (optional)


  1. In a large skillet over medium heat, heat oil. Add onion, leek and garlic, saute 3 minutes.
  2. Add rice and pepper, saute 5 minutes more. In a separate pot, heat vegetable broth to nearly boiling. Add 7 cups hot broth and tomatoes to rice mixture.
  3. Bring to a boil, reduce heat to a simmer and cook 12 minutes, stirring often.
  4. After 10 minutes, combine remaining 1 cup broth, asparagus, mushrooms and basil in a microwave-safe bowl. Cover loosely and heat in microwave on high until hot but not completely cooked, about 1 1/2 minutes.
  5. Add to simmering rice mixture, stir well and simmer about 5 minutes.
  6. Add cheese to the pot, mix it in thoroughly, then remove the pot from the heat and serve.

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I have never made risotto but have been dying to try. One hears many horror stories but this recipe sounds so good that I will not be deterred! The only thing the does not sound good to me is the leek which I will probably leave out but, aside from that, tomorrow I will be going to the store for Arborio rice and some fresh asparagus which I saw there today. I am holding thumbs!

I've loved risotto ever since I learned how to cook it at a food festival a number of years ago. This particular version of the recipe is really appealing to me. As luck would have it, one of our local grocery stores has asparagus on sale this week, so I might well pick up a bunch and make this.


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