This is a print preview of "Asparagus And Mushroom Risotto" recipe.

Asparagus And Mushroom Risotto Recipe
by Global Cookbook

Asparagus And Mushroom Risotto
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  Servings: 6

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
  • 1 1/2 c. arborio rice
  • 4 c. vegetable stock, simmering
  • 1/2 c. dry white wine
  • 1 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

  1. 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.
  2. Stir in remaining stock and asparagus. Cook, continuing to stir, till rice is tender, about 10-12 min.
  3. Remove from heat; mix in cheese if using. Serve if you like, with hot italian bread.
  4. Makes 6 servings, 3 grams of fat per 1 c. serving.