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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 med red onion, minced
- 1 lrg red bell pepper, seeded & diced
- 8 ounce white button mushrooms, thickly sliced
- 4 ounce cremini mushrooms, thickly sliced
- 2 x cloves garlic, chopped
- 1Â 1/2 c. arborio rice
- 4 c. vegetable stock, simmering
- 1/2 c. dry white wine
- 1Â 1/2 Tbsp. dry parsley, or possibly 3 tbsp. fresh
- 1/2 tsp salt
- 1/2 tsp pepper
- 10 x asparagus spears, trim & cut in 1" pc.
- 1/4 c. grated parmesan cheese, or possibly more
Directions
- In large saucepan, heat oil over medium heat. Add in onion, bell pepper, mushrooms and garlic. Cook about 8 minutes, stirring frequently. Stir in rice, 2 c. stock, wine, parsley, salt and white pepper; bring to a simmer over medium-high heat. Lower heat and cook over low heat, uncovered, about 10 min, stirring frequently.
- Stir in remaining stock and asparagus. Cook, continuing to stir, till rice is tender, about 10-12 min.
- Remove from heat; mix in cheese if using. Serve if you like, with hot italian bread.
- Makes 6 servings, 3 grams of fat per 1 c. serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 252 | |
| Calories from Fat 34 | 13% |
| Total Fat 3.87g | 5% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 892mg | 37% |
| Potassium 246mg | 7% |
| Total Carbs 43.87g | 12% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.92g | 3% |
| Protein 5.89g | 9% |
