Risotto With Mushrooms and Asparagus Recipe

Name: Risotto With Mushrooms and Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups chicken broth (low sodium works well); 1 garlic clove, minced; 1 cup onion, chopped; 12 lb portobello mushroom, sliced thin; 1 lb asparagus, diced; 4 tablespoons olive oil; 2 cups arborio rice; 2 tablespoons parsley, chopped fine; 2 tablespoons butter; ½ cup parmesan cheese, grated; salt and pepper

Servings: persons

6 cups chicken broth (low sodium works well)
1 garlic clove, minced
1 cup onion, chopped
12 lb portobello mushroom, sliced thin
1 lb asparagus, diced
4 tablespoons olive oil
2 cups arborio rice
2 tablespoons parsley, chopped fine
2 tablespoons butter
½ cup parmesan cheese, grated
salt and pepper

1
Simmer the chicken broth on a back burner throughout cooking process.
2
Add the cut asparagus pieces.
3
In a large saucepan, heat 2 tablespoons olive oil over medium heat.
4
Add garlic, onions, and mushrooms and saute until the garlic turns golden and the mushrooms are tender, about 5 to 7 minutes.
5
Remove from heat and set aside.
6
In a large 6 quart stockpot, heat remaining 2 tablespoons olive oil over medium low heat.
7
Add the rice and saute about 3 to 5 minutes until the rice is slightly toasted.
8
Now the fun begins.
9
Ladle in the chicken broth (and asparagus), about a cup at a time.
10
Stir the rice continuously until the liquid is absorbed.
11
Keep adding broth, a cup at a time, and stirring until broth is used up and the rice is tender and creamy.
12
Stir in the sauteed mushrooms, parsley, butter, and Parmesan cheese.
13
Serve.

1550

kcal

Calories

Fat

133

Carbs

168

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 11 ingredients. The key ingredients include: 6 cups chicken broth (low sodium works well), 1 garlic clove, minced, 1 cup onion, chopped, 12 lb portobello mushroom, sliced thin, and more.

Yes, Risotto With Mushrooms and Asparagus 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.

Risotto With Mushrooms and Asparagus

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