My dad recently started eating vegetarian, and this dish was perfect for his new diet. It’s satisfying and the truffle oil adds a touch of elegance to this hearty dish. It’s on the top of my list for nights when I want to eat vegetarian! You could also serve this as a side with grilled chicken — simply half the recipe for four people. 
If you don’t have asparagus, try another green vegetable like English peas, zucchini or green beans!
Prep Time 15 minutes
Cook Time 35 minutes
Course Side Dish
Servings 4
Calories 262.4 kcal


Wine Suggestion:
Nutrition per Serving
 Cal: 262.4 • Fat: 4.7g • Carb: 10.7g • Protein: 7.8g • Fiber: 2.9g • Sugar: 3.1g
  • 1 tsp olive oil, divided
  • 1 cup chopped onion
  • 3 sprigs thyme
  • 3 cloves garlic, minced
  • 1 cup arborio rice
  • 1 quart chicken or vegetable broth, low sodium
  • 1 bunch of asparagus, ends removed and cut into 1″ pieces
  • 1 lb. assorted mushrooms (we used portabella, baby bella, & shiitakes)
  • 1 Tbsp fresh parsley, chopped
  • 1/4 cup freshly shredded parmesan
  • 1 tsp truffle-infused oil
  • salt & pepper to taste ( I’ve found that the broth and parmesan provide enough salt to the dish without adding extra)
  1. In a saucepan, heat chicken or vegetable stock over medium-low heat. You want your stock to be hot when you add it.
  2. In a large straight-sided skillet heat 1/2 tsp olive oil over medium heat.
  3. Once hot, add onions and thyme, stirring to coat. Saute for 3-4 minutes until onions are tender.
  4. Add garlic and cook for another minute.
  5. Add arborio rice and stir for one minute.
  6. Spoon in one ladle full of stock and gently stir the risotto. When the pan starts looking dry, add another ladle full. Continue to add stock one ladle-full at a time until risotto is tender.
  7. About 5 minutes before risotto is finished — it will be almost al dente — add asparagus to the pan. The heat from the risotto will cook it.
  8. Meanwhile, heat the remaining 1/2 tsp of olive oil in a small skillet. Saute mushrooms over medium heat until tender, about 5-7 minutes.
  9. Add mushrooms to the risotto at the same time as the asparagus.
  10. Once risotto is al dente, stir in parsley, parmesan and truffle oil.
  11. Serve immediately on heated plates.

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