Vegetarian

Mushroom and Asparagus Risotto takes several minutes to prepare.

Mushroom and Asparagus Risotto takes several minutes to cook.

Mushroom and Asparagus Risotto makes 2 servings.

The ingredients for Mushroom and Asparagus Risotto are:

Ingredients:
1/2 Onions, sliced
3/4 cup arborio rice
12 Asparagusspears, cut in 2 inch pieces
8 Mushrooms sliced
4 cloves Garlic, chopped
3 cups Vegetable Broth
2 Tbsp Olive Oil
Salt to taste

Here is how you make Mushroom and Asparagus Risotto:

Heat 1 tbsp olive oil in a large pan. Add onions and cook until soft. Add arborio rice and cook about 2 minutes. Add 1/2 of the broth, stir and cover until boiling, then reduce heat and simmer. Add 1/2 cup increments of broth as the mixture dries out, stirring with each addition.Meanwhile, heat another 1 tbsp olive oil in a separate pan. Saute garlic, then add asparagus and mushrooms. Cook until half-done, about 3-4 minutes. Set aside.When the rice mixture is almost done, add the vegetables, the last half cup of broth, and let cook for another 5 minutes, stirring. Season with salt to taste. Rice should be cooked but very moist, though not soupy. Serve topped with parmesan cheese if desired.Serving Size:?makes 2 servings, about 1.5 cups per serving

The nutritional information for Mushroom and Asparagus Risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 442.9

• Total Fat: 14.0 g
• Cholesterol: 0.0 mg
• Sodium: 1,416.9 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 3.7 g
• Protein: 5.2 g

The dietary needs meet for Mushroom and Asparagus Risotto is Vegan