Asparagus Mushroom Risotto
Creamy Arborio rice with asparagus, mushrooms and peas.
Ingredients
- 1 1/3 Tbsp olive or vegetable oil
- 12 ounces Arborio rice
- 1 Tbsp vegetable base
- 3 2/3 cup water
- 1 Tbsp olive or vegetable oil
- 3 medium asparagus spears, trimmed, cut into 1" pieces
- 1 1/2 cup fresh white or cremini mushrooms sliced
- 1/3 cup yellow onion diced 1/4"
- 1 cup peas frozen or fresh
- 1 each garlic clove peeled and minced
- 2/3 cup water
- 2 tsp parsley leaves (fresh), chopped
- 1 tsp kosher salt
- 3/4 tsp ground black pepper
Instructions
Risotto
- In stockpot over medium-high heat, heat first amount of oil. Add rice. Cook, stirring constantly, until rice is slightly toasted, 1 to 2 minutes. Stir in base.
- Add 1/3 of the first amount of water. Simmer, stirring constantly, until most of the liquid is absorbed, 2 to 3 minutes.
- Add another 1/3 of the water. Simmer, stirring constantly, until most of the liquid is absorbed, 3 to 4 minutes.
- Stir in remaining water. Simmer, stirring constantly, until most of the liquid is absorbed and rice is al dente, 5 to 6 minutes.
Asparagus Mushroom Risotto
- In sauté pan over medium-high heat, heat second amount of oil.
- Add asparagus, mushroom, onion, peas, and garlic. Sauté 3 minutes.
- Add risotto, half of the second amount of water, parsley, salt, and pepper. Bring to a boil, then reduce heat. Cook, stirring constantly, until rice is tender and liquid is absorbed, 1 to 2 minutes. Add more water to reach desired consistency.
Notes
Try with Vegan Parmesan Cheese or your favorite cheese.
Nutrition
Calories: 480kcalCarbohydrates: 82gProtein: 9gFat: 12gSaturated Fat: 1.5gSodium: 520mgFiber: 2g
Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.