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Asparagus & Mushroom Risotto

:  May/June 2012

Your rating: None Average: 4 (17 votes)

For this deep, rich red-wine mushroom risotto recipe with fresh spring asparagus, we like it best when it’s made with mushroom broth (which you can find in well-stocked supermarkets), but any type of vegetarian broth works.


Asparagus & Mushroom Risotto Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low saturated fat | Low cholesterol | Healthy weight | Heart healthy | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 4 cups mushroom or vegetable broth
  • 1 cup water
  • 1 bunch asparagus (about 1 pound), trimmed, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup chopped shallots
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme or 1 teaspoon dried
  • 8 ounces shiitake mushrooms, stems removed, caps sliced
  • 1 cup arborio rice
  • 1 cup Cabernet Sauvignon or other full-bodied dry red wine
  • 1/2 cup finely shredded Parmigiano-Reggiano cheese, plus more for garnish
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/4 teaspoon freshly ground pepper

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Preparation

  1. Bring broth and water to a boil in a medium saucepan. Add asparagus and cook until crisp-tender, about 4 minutes. Remove to a bowl with a slotted spoon and set aside. Reduce the heat under the liquid to maintain a gentle simmer.
  2. Heat oil in a Dutch oven over medium-low heat. Add shallots, garlic and thyme; cook, stirring often, until starting to soften, 2 minutes. Add mushrooms and cook, stirring frequently, until softened, 3 to 4 minutes. Add rice; cook, stirring, for 1 minute. Add wine and cook, stirring often, until the wine is absorbed, 2 to 3 minutes.
  3. Add 1 1/2 cups of the simmering broth and cook, stirring, until it is absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when all the broth is used and the rice is creamy and just tender, 24 to 28 minutes total.
  4. Stir in the reserved asparagus and cook for 1 minute. Remove from the heat and stir in cheese, parsley and pepper. Serve immediately, sprinkled with more cheese and parsley, if desired.

Nutrition

Per serving: 336 calories; 7 g fat ( 2 g sat , 4 g mono ); 9 mg cholesterol; 49 g carbohydrates; 0 g added sugars; 10 g protein; 4 g fiber; 704 mg sodium; 465 mg potassium.

Nutrition Bonus: Folate (28% daily value), Vitamin A (23% dv), Vitamin C (20% dv), Calcium (15% dv)

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1 vegetable, 1/2 high fat meat, 1 fat


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Recipe Categories

Type of Dish
Main dish, vegetarian
Ethnic/Regional
American
Italian
Ease of Preparation
Easy
Total Time
1 hour or less
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Servings
4
Main Ingredient
Vegetarian, other
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Father's Day
Mother's Day
Style/Theme
Entertaining, casual
Vegetarian
Publication
May/June 2012
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