Asparagus & Mushroom Risotto
From EatingWell: May/June 2012
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.
- 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
- 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.
- 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.
- 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.
- 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.
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
More From EatingWell
Our healthy Labor Day recipes are a delicious way to...
Don’t be fooled: granola sounds healthy, but it's often high...
Using healthy ingredients such as nuts, dried fruit and whole...
Summer's bounty of fresh berries invites creativity. From...
Fiber-rich okra is delicious, whether pickled, roasted or...
From healthy blueberry muffins and blueberry pancakes topped...
If you’re following the Paleo Diet then you know that you...
While nothing quite beats eating quickly boiled or grilled...
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 1 hour or less
- May/June 2012