Mushroom Asparagus Risotto
Serves 6
2 tablespoons olive oil
1 onion, diced
2 cups mushrooms, sliced
2 cloves garlic cloves, minced
1 1/2 cups Arborio rice
3/4 teaspoon salt
1/4 teaspoon black pepper
4 1/2 cups low sodium chicken broth or vegetable broth
1 pound asparagus, trimmed and cut into 1 inch pieces
1/2 cup grated fresh Parmesan cheese, or Romano
1 tablespoon lemon zest
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 more.
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 ½ cup stock left. Add asparagus and last ½ cup of stock; cook 4 minutes more, or until stock is absorbed and asparagus is tender. Fold in cheese and lemon zest. Serve immediately.
Per Serving: 300 Calories; 7g Fat; 16g Protein; 44g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 790mg Sodium.
April 7, 2010
by Optimum WellnessComments
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