Mushroom & Asparagus Risotto

April 09, 2014

42702

This is my favorite dish, ever. I know most people say that they can’t tell you what their one favorite dish is, or they will say that it depends on their mood, the season, or time of day, etc., but ever since I sunk my teeth into this risotto a few years ago, my life has been forever changed. This has become my most sought after recipe whenever I need something reliably tasty, comforting, & fresh. It’s our go-to recipe for special date nights, birthdays, anniversaries, or whenever we need j

1 cup arborio rice
1/2 cup white wine
4 cups vegetable stock
1 medium onion, diced
1 clove garlic, minced
10 oz mixed mushrooms, sliced (button mushrooms, shiitakes, & portobellos are recommended)
1/2 lb asparagus spears, cut into 2 inch pieces
1 tbsp plus 2 tbsp olive oil
1 1/2 tbsp butter
Salt, pepper & freshly ground parmesan to taste

Heat the stock in a small pot to a simmer (you will want it hot when you add it to the rice). Saute the mushrooms in a hot pan with 2 tbsp of olive oil. Make sure that you not crowd the mushrooms (saute in...
See the full directions on my site

Nutritions

Calories
302

Sodium
1184mg
49% DV

Fat
14g
22% DV

Protein
6g
13% DV

Carbs
47g
16% DV

Fiber
5g
21% DV