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Perfect Morel Mushroom and Asparagus Risotto Recipe with Truffle Oil

Morel Mushroom and Asparagus Risotto - featured image
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A creamy and luxurious risotto featuring earthy morel mushrooms, tender asparagus, and a finishing drizzle of truffle oil. This easy homemade recipe balances fresh spring flavors with comforting richness.

Ingredients

Scale
  • 1 ½ cups Arborio rice (300 g)
  • 6 oz morel mushrooms (170 g), fresh or dried (soaked if dried)
  • 1 bunch asparagus (about 1 lb / 450 g), trimmed and cut into 2-inch pieces
  • 5 cups vegetable or chicken broth (1.2 L), warmed
  • ½ cup dry white wine (120 ml), optional but recommended
  • 3 tablespoons unsalted butter (45 g), divided
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • ½ cup freshly grated Parmesan cheese (50 g)
  • 1 teaspoon truffle oil
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. If using dried morels, soak them in warm water for 20 minutes. Drain well and gently squeeze out excess water. If fresh, clean carefully with a soft brush or damp cloth and slice into bite-sized pieces.
  2. Trim and cut the asparagus into 2-inch pieces. Set aside.
  3. Keep the broth warm in a medium saucepan over low heat.
  4. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large sauté pan over medium heat. Add morels and cook until tender and fragrant, about 5 minutes. Season lightly with salt and pepper. Transfer mushrooms to a bowl and set aside.
  5. In the same pan, add another tablespoon olive oil. Add shallots and garlic, stirring frequently until translucent and fragrant, about 2-3 minutes.
  6. Add Arborio rice to the pan, stirring constantly for 2 minutes until grains turn slightly translucent at edges but remain opaque in center.
  7. Pour in white wine and stir until mostly absorbed, about 1-2 minutes.
  8. Add about ½ cup (120 ml) warm broth gradually, stirring gently but constantly until liquid is almost fully absorbed. Repeat this step, adding broth ½ cup at a time, stirring and waiting for absorption each round, for about 18-20 minutes.
  9. When rice is just tender but still al dente, stir in asparagus pieces and sautéed morels. Cook for another 3-4 minutes until asparagus is crisp-tender.
  10. Remove pan from heat. Stir in remaining 2 tablespoons butter and grated Parmesan cheese. Season with salt and pepper to taste. The risotto should be creamy and slightly loose.
  11. Just before serving, drizzle 1 teaspoon truffle oil over the risotto and gently fold it in.

Notes

Keep broth warm to ensure even cooking. Stir gently to coax out starch for creaminess without breaking grains. Add asparagus late to keep it crisp. Add truffle oil last to preserve aroma. For dairy-free, substitute butter with olive oil and Parmesan with vegan cheese or nutritional yeast. Use soaking liquid from dried morels strained into broth for extra flavor.

Nutrition

Keywords: morel mushroom risotto, asparagus risotto, truffle oil risotto, spring risotto, creamy risotto, easy risotto recipe, homemade risotto

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