Golden Mushroom, Pea and Asparagus Risotto

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Golden Mushroom, Pea and Asparagus Risotto calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    3 1/2 - 4 Cups Vegetable Stock
    1 Lb Asparagus, tough ends trimmed
    1 Cup onion, diced
    2 tbsp extra virgin olive oil
    1 1/2 cups cremini mushrooms, destemmed, cut in halfwise, and sliced
    2 tbsp garlic, minced
    1 cup Arborio rice
    1/2 cup white wine (optional)
    1/4 tsp saffron threads
    sea salt and freshly ground black pepper, to taste
    1 cup fresh or frozen peas
    1/3 cup nutritional yeast flakes
    1/4 cup freshly chopped parsley
    1/4 cup freshly chopped dill
    2 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.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.