Golden Mushroom, Pea and Asparagus Risotto
- Number of Servings: 6
Ingredients
3 1/2 - 4 Cups Vegetable Stock1 Lb Asparagus, tough ends trimmed1 Cup onion, diced2 tbsp extra virgin olive oil1 1/2 cups cremini mushrooms, destemmed, cut in halfwise, and sliced2 tbsp garlic, minced1 cup Arborio rice1/2 cup white wine (optional)1/4 tsp saffron threadssea salt and freshly ground black pepper, to taste1 cup fresh or frozen peas1/3 cup nutritional yeast flakes1/4 cup freshly chopped parsley1/4 cup freshly chopped dill2 tsp finely grated lemon zest
In a medium saucepan, place the vegetable stock, and bring to a boil. Slice the aspargus spears diagonally into 1-inch pieces and place them in a fine mesh strainer. Place the strainer in the boiling vegetable stock and cook the asparagus in the stock for 2 minutes to blanch them. Remove the strainer from the stock and set the asparagus aside. Reduce heat of the stock to low. In a large saucepan, saute the onion and olive oil for 3 minutes to soften. Add the mushrooms and garlic and saute the mixture an additional 3 minutes. Add the arborio rice, stir well to coat it with the sauteed vegetable mixture, and cook an additional 2 minutes while stirring constantly or until rice turns opaque.
Add the white wine (or use some stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed. Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occationally, until all of the stock has been absorbed. Repeat procedure until half a cup of stock remains. Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stiring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistancy. Tast and adjust the seasonings as desired.
Serving Size: 4 servings (main dish) or 6 (side dish)
Number of Servings: 6
Recipe submitted by SparkPeople user MRSGOAD.
Add the white wine (or use some stock if omitting) and saffron threads, season to taste with salt and pepper, and stir well to combine. Reduce the heat to low and cook the mixture while stirring occasionally until all of the liquid has been absorbed. Add 1/2 cup of the simmering vegetable stock and continue to cook, while stirring occationally, until all of the stock has been absorbed. Repeat procedure until half a cup of stock remains. Add the blanched asparagus, along with the remaining ingredients, and stir well to combine. Cook the mixture an additional 2-3 minutes while stiring constantly, adding the remaining stock, as needed, so that the rice is tender and the risotto has a creamy consistancy. Tast and adjust the seasonings as desired.
Serving Size: 4 servings (main dish) or 6 (side dish)
Number of Servings: 6
Recipe submitted by SparkPeople user MRSGOAD.
Nutritional Info Amount Per Serving
- Calories: 202.8
- Total Fat: 6.2 g
- Cholesterol: 0.0 mg
- Sodium: 653.1 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 6.1 g
- Protein: 10.3 g
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