Mushroom Asparagus Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 medium/large onion finely chopped2 cups chopped asparagus1.5 cups sliced mushrooms1 medium glass wine wine4.5 ish cups vegetable (or other) stock1 tbsp olive oil0.5 cups grated parmesan cheese or similar1 tbsp parsley finely chopped 1 clove garlic200 g rissotto rice
Heat oil in a deepish frying pan
Finely chop the onions, garlic and to the pan, and sautee until translucent. In a seperate pan steam the asparagus and chop it into bite size bits. (about 8 min)
Add the rice and coat in the oil. cook for about 2 min.
Add the sliced mushrooms, and half the stock and the glass of wine. Simmer until all the liquid has been absorbed.
Now add the remaining stock bit by bit until the rice is soft and puffy, and all the stock is absorbed.
Mix in the cheese, parsley and asparagus. Season well with black pepper and salt to taste then serve.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNAJW.
Finely chop the onions, garlic and to the pan, and sautee until translucent. In a seperate pan steam the asparagus and chop it into bite size bits. (about 8 min)
Add the rice and coat in the oil. cook for about 2 min.
Add the sliced mushrooms, and half the stock and the glass of wine. Simmer until all the liquid has been absorbed.
Now add the remaining stock bit by bit until the rice is soft and puffy, and all the stock is absorbed.
Mix in the cheese, parsley and asparagus. Season well with black pepper and salt to taste then serve.
Number of Servings: 2
Recipe submitted by SparkPeople user ANNAJW.
Nutritional Info Amount Per Serving
- Calories: 412.2
- Total Fat: 15.0 g
- Cholesterol: 19.8 mg
- Sodium: 2,595.3 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 5.9 g
- Protein: 18.1 g
Member Reviews