Mushroom-Asparagus Risotto
This Italian classic is perfect for those coolish nights when you want something warm that still has a taste of spring.
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This Italian classic is perfect for those coolish nights when you want something warm that still has a taste of spring.
Ingredients
- 2 Tbs. olive oil
- 1 onion, finely diced
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 4 1/2 cups vegetable stock
- 1 lb. asparagus, trimmed and cut diagonally into 1-inch pieces
- 1/2 cup grated Parmesan or Romano cheese
- 1 Tbs. fresh lemon zest
Preparation
Heat oil in large saucepan over medium heat. Add onion, and sauté 3 minutes, or until softened. Add mushrooms and garlic; cook 5 minutes more, or until mushrooms are browned and their juice has evaporated. Stir in rice, salt and pepper, and cook 1 minute.
Add 1 cup stock to saucepan, and cook, stirring constantly, about 3 minutes, or until it’s mostly absorbed. Stir in another cup stock, and cook, stirring occasionally to prevent sticking, until liquid is absorbed. Repeat until you have 1/2 cup stock left. Add asparagus and last 1/2 cup of stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender. Fold in cheese and lemon zest. Serve immediately.
Nutrition Information
- Calories 190
- Carbohydrate Content 27 g
- Cholesterol Content 5 mg
- Fat Content 7 g
- Fiber Content 2 g
- Protein Content 6 g
- Saturated Fat Content 2 g
- Sodium Content 650 mg
- Sugar Content 3 g