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S.W. Florida Daily News

Food And Drinks

Recipe: Creamy Asparagus and Morel Risotto

Asparagus And Morel Risotto: A Spring Delight

Are you craving a dish that combines the freshness of spring vegetables with the comforting creaminess of risotto? Look no further! This asparagus and morel risotto recipe will satisfy all your taste buds with its delightful flavors and textures. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress. Let’s dive into the world of asparagus and morel mushrooms and create a delectable risotto that will leave everyone wanting more!

Heading 1: Gather Your Ingredients

Before we embark on our culinary adventure, it’s essential to collect all the necessary ingredients to ensure a smooth cooking process. Here’s a list of what you’ll need:

  • 1 cup Arborio rice
  • 1 bunch of fresh asparagus
  • 1 cup morel mushrooms (rehydrated if using dried morels)
  • 3 shallots, finely chopped
  • 4 cloves of garlic, minced
  • 4 cups vegetable or chicken broth
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Heading 2: Prepare the Vegetables

After gathering all the ingredients, it’s time to prepare the star of our dish – the fresh asparagus and morel mushrooms. Start by snapping off the tough ends of the asparagus spears and cutting them into 1-inch pieces. Set them aside for later use. Next, rinse the morel mushrooms thoroughly to remove any dirt or debris. If you’re using dried morels, rehydrate them according to the package instructions before slicing them into smaller pieces.

Heading 3: Sauté the Aromatics

To infuse our risotto with incredible flavors, we’ll start by sautéing the shallots and garlic. Heat the olive oil and butter in a large skillet over medium heat. Add the chopped shallots and minced garlic, then cook until they become translucent and fragrant. This process should take around 2-3 minutes, so be mindful not to let them brown or burn.

Heading 4: Cook the Rice Al Dente

Now it’s time to introduce the Arborio rice into our dish. Add the rice to the skillet with the sautéed shallots and garlic, stirring well to coat each grain with the flavorful mixture. Allow the rice to cook for a minute or two until it becomes slightly translucent around the edges.

Next, pour in the white wine, and stir continuously until it’s mostly absorbed by the rice. This step will help add a depth of flavor to our risotto. Now, it’s time to add the vegetable or chicken broth, one ladleful at a time. Stir the rice consistently and allow each ladle of broth to be absorbed before adding the next.

Heading 5: The Addition of Asparagus and Morel Mushrooms

Once the rice is halfway cooked, it’s time to introduce our star ingredients – the asparagus and morel mushrooms. Add the chopped asparagus and sliced morel mushrooms to the skillet and continue stirring, allowing the vegetables to cook and release their flavors into the risotto. The asparagus should become tender while still maintaining its vibrant green color, and the morel mushrooms will provide their earthy richness.

Heading 6: The Final Touches

When the rice reaches the desired al dente consistency (it should have a slight bite but not be overly firm), remove the skillet from heat. Stir in the grated Parmesan cheese, allowing it to melt into the risotto and create a creamy texture. Taste and season with salt and pepper according to your preference.


And there you have it – a delicious asparagus and morel risotto that celebrates the flavors of spring. This recipe perfectly balances the tender crispness of asparagus with the earthy richness of morel mushrooms, creating a harmonious and satisfying dish. The creamy, cheesy Arborio rice beautifully binds all the flavors together, making each bite a burst of delight. So, gather your ingredients, sauté those aromatics, and embrace the joys of cooking with asparagus and morel mushrooms. Your taste buds will thank you!

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