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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 67.3
  • Total Fat: 1.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 259.6 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.6 g

View full nutritional breakdown of Rumbamel's Mushroom and Asparagus Brown Rice Risotto calories by ingredient
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Rumbamel's Mushroom and Asparagus Brown Rice Risotto

Submitted by: RUMBAMEL

Introduction

I thought this sounded good from another Sparker so I made my own with more asparagus, no olive oil and changed the onions to red onions. Maybe next time some slivered almonds would be nice. Hmmmmm..... I thought this sounded good from another Sparker so I made my own with more asparagus, no olive oil and changed the onions to red onions. Maybe next time some slivered almonds would be nice. Hmmmmm.....
Number of Servings: 16

Ingredients

    -7 C Fat Free chicken broth like Aldi's Fit n Active
    -2/3 c chopped red/purple onions, diced (about 3.4 oz)
    -2 bags of Success Boil in the Bag Brown rice, uncooked
    -3 C fresh asparagus cut into bite sized pieces
    -3/4 C (12 T) grated parmesan cheese, divided
    -2 cans mushrooms(4 oz each) drained
    -salt and pepper to taste

Directions

--Prep all ingredients: Wash and chop the asparagus, dice the onions, measure the rice and chicken broth. open and drain the shrooms.

--You will need a A POT TO HEAT YOUR CHICKEN BROTH up in and keep it warm because you will be adding it to your rice a cup at a time. You will NEED A LARGE SKILLET OR POT to first sweat the onions and then to cook the rice in also. You will also NEED ANOTHER LARGE SKILLET OR POT to blanch (slightly cook til fork tender) your asparagus which will only take about 2 minutes.

--So, choose your pots/pans/skillets and get ready. Heat the broth, sweat the onions til translucent (about 5 minutes) stirring occasionally so they don't burn over medium heat and add the mushrooms sometime in the middle. Then turn the heat down to LOW and add your rice and stir.

--Add one cup of hot broth to the new rice mix and stir slowly until absorbed. Continue this pattern until the broth is gone or the risotto is a creamy mix on the outside and firm on the inside. If it's not creamy add more broth. WHILE stirring the risotto, blanch the asparagus.

--When done, add 1/2 the asparagus and 1/2 the parmesan cheese and stir well. Divide into 8 dishes and top with the remaining asparagus and sprinkle with the remaining cheese.

--Makes 16 servings of 1/2 C each.

--Enjoy!!

Number of Servings: 16

Recipe submitted by SparkPeople user RUMBAMEL.






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Member Ratings For This Recipe

  • This was great! I changed it just a little, using fresh mushrooms and toasting the rice in 1 T. Smart Balance first. I also used Brown Basmati Rice that I get in bulk at a farmer's market store. I added a little fresh chopped garlic and some herbs, also. Makes a nice main dish, too! Thanks Rumbamel! - 4/26/10

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