Mushroom Asparagus Risotto
Nutritional Info
- Servings Per Recipe: 2
- 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
View full nutritional breakdown of Mushroom Asparagus Risotto calories by ingredient
Introduction
Easier than you think Easier than you thinkNumber of Servings: 2
Ingredients
-
1 medium/large onion finely chopped
2 cups chopped asparagus
1.5 cups sliced mushrooms
1 medium glass wine wine
4.5 ish cups vegetable (or other) stock
1 tbsp olive oil
0.5 cups grated parmesan cheese or similar
1 tbsp parsley finely chopped
1 clove garlic
200 g rissotto rice
Directions
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.