Dinner

Vegan Mushroom and Asparagus Risotto is for Dinner.

Vegan Mushroom and Asparagus Risotto takes several minutes to prepare.

Vegan Mushroom and Asparagus Risotto takes several minutes to cook.

Vegan Mushroom and Asparagus Risotto makes 8 servings.

The ingredients for Vegan Mushroom and Asparagus Risotto are:

1 cup Risotto
1 cup mushroom pieces
1/2 cup chopped onion
3 garlic cloves, minced
2 cups asparagus pieces, fresh
1 tbsp extra virgin olive oil
1 tbsp dried Rosemary
1 cube Vegetable boullion - enough to make 2 cups stock
4 oz Red Wine

Here is how you make Vegan Mushroom and Asparagus Risotto:

In large saute pan, heat oil. Add mushrooms, onion and garlic. Saute until mushrooms have released juices and onion is tender. Add risotto and heat briefly (do not allow risotto to brown deeply). Add rosemary and salt/pepper to taste. Add red wine and simmer until juices are absorbed.In the meantime, heat stock, adding another 1 1/2 cups water.Working in batches, add 1/2 cup of the simmering stock to the risotto mixture, allowing the risotto to absorb most of the liquid before adding more. Repeat this process until the last of the stock is added to the rice mixture. After adding the last of the liquid, add the asparagus and cook until tender-crisp. Serve immediately.Serving Size:?Make 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user MARIAFENTRESS.

The nutritional information for Vegan Mushroom and Asparagus Risotto is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 115.5

• Total Fat: 2.0 g
• Cholesterol: 0.0 mg
• Sodium: 271.3 mg
• Total Carbs: 19.2 g
• Dietary Fiber: 1.5 g
• Protein: 2.8 g