Wild Mushroom and Asparagus Risotto

August 21, 2015

Hello! I am so glad you clicked on this blog post. Wanna know why? Because that means you are not afraid to try a recipe that could be a little bit of a challenge. Bravo to you! Risotto can seem daunting. I know because this is only the second time Ive ever made it and the first one turned out, well, just ‘meh.’ BUT, before I lose you because you decide its too hard, let me assure you, its not!

1 oz. dried porcini mushrooms
1 bundle asparagus
1 t. olive oil
Salt and pepper
6 c. low sodium chicken broth (or vegetable broth)
1 c. dry white wine
2 T. unsalted butter
1 small yellow onion, diced
2 c. arborio rice
1/2 c. grated Parmesan cheese
1 t. lemon zest
1/2 t. nutmeg

Heat a small saucepan full of water to boiling. When the water boils, turn off the heat, dump in the porcini mushrooms, cover and let sit for 30 minutes to rehydrate the mushrooms. After thirty minutes...
See the full directions on my site

Nutritions

Calories
736

Sodium
1992mg
83% DV

Fat
37g
58% DV

Protein
25g
51% DV

Carbs
89g
30% DV

Fiber
10g
42% DV