Asparagus And Mushroom Risotto Recipe

Name: Asparagus And Mushroom Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup oil (canola and vegetable Mazola oil blend); 1 cup diced onion; 2 fresh garlic cloves, minced; 1/2 cup dry white wine; 2 cups arborio rice; 6 cups chicken broth; fresh asparagus, trimmed and cut into 3 cm pieces; 250 g small portabella mushrooms, sliced; 3/4 cup parmesan cheese, shredded; salt and pepper, to taste

Servings: persons

1/4 cup oil (canola and vegetable Mazola oil blend)
1 cup diced onion
2 fresh garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken broth
fresh asparagus, trimmed and cut into 3 cm pieces
250 g small portabella mushrooms, sliced
3/4 cup parmesan cheese, shredded
salt and pepper, to taste

1
Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
2
Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
3
Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
4
Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
5
Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and saute for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
6
Remove from heat and set aside until risotto is nearly finished cooking.
7
Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
8
Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

1253

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup oil (canola and vegetable Mazola oil blend), 1 cup diced onion, 2 fresh garlic cloves, minced, 1/2 cup dry white wine, and more.

Yes, Asparagus And Mushroom Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Mushroom Risotto

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