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  • Writer's pictureSasha

Mushroom, Asparagus and Parmesan Risotto with Truffle Oil

A simple yet rich and flavourful dish that is naturally gluten-free. It's pretty easy to make and even easier to devour! Topped with truffle oil because sometimes we like to be fancy!

You guys, this is one recipe you MUST try if you love risotto (and have expensive taste). It's packed with well-balanced flavours and topped with truffle oil to add a delicate but distinct complexity to the dish. It also makes the perfect date night meal if you're looking to impress your other half and can be served as a starter or main.

Cooking the risotto

The beauty of risotto is that it is SO customisable. Cooking it in different ways will give you a different end result and it's all based on your preference! A general rule of thumb is to toast the rice for around 2 minutes before adding the stock, however, if you want a slightly nuttier taste you can toast it for a little longer. The only compromise is that the rice may lose some of its creaminess the longer you toast it, so it all depends on how you prefer your risotto!

It's also up to you how much stock you want to use. I used 500ml for this recipe but you can always use more or less depending on your desired consistency. I like to make a little more stock than I think I may need - just in case I decide to use it last minute.

It's important to add the broth one ladleful at a time and wait until it has all been absorbed by the rice before adding another. This will allow you to monitor the consistency and prevent it from becoming mushy.

Keep it moving

The secret to a lovely risotto is literally to keep it moving. You need to be stirring constantly as this helps the rice to release starch as it cooks, resulting in a creamier consistency, and it also stops the rice from sticking to the bottom of the skillet (which happens very quickly). You will need to be stirring for at least 20 minutes so patience is key here. On the plus side, you'll also be getting an arm workout in!

Some useful tips

Make your stock first and leave it to heat up in a saucepan over a low heat whilst you're making the risotto. This will ensure the temperature of the stock remains the same every time it's added to the rice, which will bring more starch out of each grain and prevent it from overcooking.

Ensure every ingredient is prepared and ready before you begin making your risotto, as once it's cooked and at your desired consistency, it should be removed from the heat and consumed immediately.

Use a really good quality truffle oil. Truffle oil is expensive but a little goes a very long way so it is definitely worth the investment. To source a better quality oil, look for ones that are derived from natural ingredients and try to avoid ones that are labelled as having a 'truffle aroma', 'essence' or 'flavour'.


Mushroom, Asparagus and Parmesan Risotto with Truffle Oil

Serves: 3

Prep time: 10 minutes

Total time: 35 minutes


500ml good quality vegetable stock

70g unsalted butter

300g shiitake mushrooms, sliced finely

7 asparagus spears, chopped

2 shallots, diced finely

3 garlic cloves, chopped finely

1 pinch of saffron, infused in 1 tbsp boiling water (optional)

60ml white wine

160g arborio rice

Extra virgin olive oil

Truffle salt (sea salt if you don't have)


30g Parmesan

Truffle Oil

Red chilli flakes (optional)


1. Heat the vegetable stock in a saucepan over a medium heat until it begins to simmer then reduce the heat to low.

2. Over a medium heat, add 50g of the butter to a skillet and once melted, add the asparagus and let it cook for around 3 minutes. Follow with the shiitake mushrooms and cook until golden brown. Transfer into a bowl using a spoon, whilst at the same time trying to keep the melted butter in the skillet.

3. Add the shallots and garlic to the skillet and sauté until soft and translucent. Add the saffron-infused water and stir.

4. Reduce heat to medium-low, add the rice and cook until it starts to become semi-transparent (around 2-4 minutes). Add the white wine and stir well.

5. Take a ladleful of the vegetable stock and transfer to the skillet a little at a time, ensuring you are constantly stirring. The rice should have absorbed most of the stock before you add another ladleful.

6. Once cooked, add the cooked asparagus and shiitake, remaining butter, truffle salt, pepper and a tiny drizzle of olive oil and give everything a good stir. Remove from the heat immediately, stir in the Parmesan and top with a drizzle of truffle oil and a sprinkle of red chilli flakes.

I hope you love this recipe,



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