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–+ servings

Mushroom and Asparagus Risotto

A creamy and delicious risotto with mushrooms and asparagus.
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Preparation Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 1 bunch Asparagus trimmed and cut into 1-inch pieces
  • 1 cup Mushrooms sliced
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 4 cups Vegetable broth kept warm
  • ½ cup Parmesan cheese grated
  • 2 tablespoon Olive oil
  • to taste Salt and pepper

Instructions 

  1. 1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened.
  2. 2. Add the mushrooms and cook until they release their moisture and start to brown.
  3. 3. Stir in the Arborio rice and cook for a couple of minutes until the rice is well-coated with oil.
  4. 4. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
  5. 5. After about 15 minutes, add the asparagus pieces. Continue adding broth and stirring until the rice is creamy and cooked through.
  6. 6. Stir in the grated Parmesan cheese and season with salt and pepper to taste. Serve hot.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 600mg | Potassium: 300mg | Fiber: 3g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 150mg | Iron: 2mg

Keywords

Asparagus, Mushroom, Risotto
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