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Rumbamel's Mushroom and Asparagus Brown Rice Risotto is for Side Dish.

Rumbamel's Mushroom and Asparagus Brown Rice Risotto takes 10 minutes to prepare.

Rumbamel's Mushroom and Asparagus Brown Rice Risotto takes 35 minutes to cook.

Rumbamel's Mushroom and Asparagus Brown Rice Risotto makes 16 servings.

The ingredients for Rumbamel's Mushroom and Asparagus Brown Rice Risotto are:

-7 C Fat Free chicken broth like Aldi's Fit n Active
-2/3 c chopped red/purple onions, diced (about 3.4 oz)
-2 bags of Success Boil in the Bag Brown rice, uncooked
-3 C fresh asparagus cut into bite sized pieces
-3/4 C (12 T) grated parmesan cheese, divided
-2 cans mushrooms(4 oz each) drained
-salt and pepper to taste

Here is how you make Rumbamel's Mushroom and Asparagus Brown Rice Risotto:

--Prep all ingredients: Wash and chop the asparagus, dice the onions, measure the rice and chicken broth. open and drain the shrooms.--You will need a A POT TO HEAT YOUR CHICKEN BROTH up in and keep it warm because you will be adding it to your rice a cup at a time. You will NEED A LARGE SKILLET OR POT to first sweat the onions and then to cook the rice in also. You will also NEED ANOTHER LARGE SKILLET OR POT to blanch (slightly cook til fork tender) your asparagus which will only take about 2 minutes.--So, choose your pots/pans/skillets and get ready. Heat the broth, sweat the onions til translucent (about 5 minutes) stirring occasionally so they don't burn over medium heat and add the mushrooms sometime in the middle. Then turn the heat down to LOW and add your rice and stir.--Add one cup of hot broth to the new rice mix and stir slowly until absorbed. Continue this pattern until the broth is gone or the risotto is a creamy mix on the outside and firm on the inside. If it's not creamy add more broth. WHILE stirring the risotto, blanch the asparagus. --When done, add 1/2 the asparagus and 1/2 the parmesan cheese and stir well. Divide into 8 dishes and top with the remaining asparagus and sprinkle with the remaining cheese.--Makes 16 servings of 1/2 C each.--Enjoy!!Number of Servings: 16Recipe submitted by SparkPeople user RUMBAMEL.

The nutritional information for Rumbamel's Mushroom and Asparagus Brown Rice Risotto is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 67.3

• Total Fat: 1.5 g
• Cholesterol: 0.0 mg
• Sodium: 259.6 mg
• Total Carbs: 10.4 g
• Dietary Fiber: 1.0 g
• Protein: 4.6 g

The dietary needs meet for Rumbamel's Mushroom and Asparagus Brown Rice Risotto is Low Fat