Vegetarian

Asparagus, Mushroom and Pea Risotto is for Side Dish.

Asparagus, Mushroom and Pea Risotto takes 10 minutes to prepare.

Asparagus, Mushroom and Pea Risotto takes 20 minutes to cook.

Asparagus, Mushroom and Pea Risotto makes 10 servings.

The ingredients for Asparagus, Mushroom and Pea Risotto are:

1 bunch asparagus
1 Tsp salt
3 14oz cans reduced sodium vegetable broth
1 Tbsp olive oil
3 cloves garlic
1.5 cups Arborio rice
1 cup frozen baby peas
1/2 cup grated parmesan cheese

Here is how you make Asparagus, Mushroom and Pea Risotto:

1. Bring a large saucepan of water to a boil. Add the asparagus and salt; cook 3 minutes. Drain, and set aside.2. Meanwhile, bring the broth to a simmer in a large saucepan set over medium heat.3. Heat the oil in a large nonstick skillet set over medium heat. Add the garlic and mushrooms and cook until mushrooms break down. Add the rice and stir to coat with oil. Add the broth 1/2 cup at a time and cook until broth is absorbed before adding the next cup. Repeat process until broth is gone and rice is tender (about 20 minutes in all). With the last 1/2 cup of broth, add the asparagus and parmesan. Stir and serve.Number of Servings: 10Recipe submitted by SparkPeople user NFERRILL.

The nutritional information for Asparagus, Mushroom and Pea Risotto is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 100.1

• Total Fat: 3.0 g
• Cholesterol: 4.0 mg
• Sodium: 906.7 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 1.3 g
• Protein: 4.4 g

The dietary needs meet for Asparagus, Mushroom and Pea Risotto is Vegetarian