Spring Mushroom Risotto with Morels and Asparagus

Wild Morel mushrooms are found only in spring. Their flavor is a perfect compliment to asparagus. Dried Morels work well when you cannot find fresh.

Serves: 6Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium

Serves: 6


  • ½ lb. medium-thick asparagus, woody lower parts removed, cut into 2" pieces
  • 6 oz. fresh morels (or 2 oz. dried morels, soaked)
  • 2 Tbsp. butter, divided
  • 1½ tsp. Kosher salt, divided
  • 1 medium onion, peeled and roughly chopped
  • 6 oz. white mushrooms, sliced
  • 2 cloves garlic, finely chopped
  • 2 Tbsp. olive oil
  • 1½ cups arborio rice
  • ½ cup dry white wine
  • 5 cups hot vegetable broth
  • ¼ cup freshly grated Parmesan cheese
  • 1 lemon wedge
  • ½ tsp. ground black pepper
  • 1 tsp. chopped chives
  • 1 tsp. fresh thyme leaves


  • Cook the asparagus pieces in boiling salted water until tender (about 4 minutes), drain, and set aside. Sauté morels in 1 tablespoon butter, until soft (about 5 minutes). Stir in 1 teaspoon salt and set aside.
  • In a heavy-bottomed pot, gently sweat the onion, white mushrooms, and garlic in olive oil over medium heat until translucent, then stir in the rice with a wooden spoon until it is well coated with onion juices. Pour in the wine and stir constantly until it is absorbed.
  • Add 1 cup of the broth, and stir constantly until it is absorbed. Repeat with the remaining broth, 1 cup at a time, until the rice is mostly tender, and has a saucy consistency (about 20 to 25 minutes).
  • Remove from heat, stir in the cheese and the remaining 1 tablespoon butter. Stir in the morels, asparagus, and a squeeze of lemon. Season with pepper and remaining salt, and serve sprinkled with chives.