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Mushroom & Asparagus Risotto with Cheese

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INGREDIENTS

  • 4 cups chicken broth
  • 1/2 oz. dried porcini mushrooms, cut into 1/2-inch pieces, divided
  • 2 Tbsp. olive oil
  • 1/2 cup chopped shallots or chopped onion
  • 8 oz. sliced assorted fresh mushrooms, such as button or crimini
  • 1-1/2 cups arborio rice
 

DIRECTIONS

  • 1

    Cook broth and half the porcini mushrooms in medium saucepan over high heat. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat and set aside.

  • 2

    Heat oil in large skillet over medium-high heat. Add shallots; cook 3 minutes, stirring occasionally. Stir in remaining porcini and fresh mushrooms; cook 3 additional minutes. Add rice; cook 1 minute over a constant simmer. If desired, add wine; simmer until absorbed.

  • 3

    Add 1 cup broth mixture to skillet. Simmer, stirring frequently, until broth is absorbed. Continue to add broth 1/2 cup at a time, keeping rice mixture at a constant simmer and stirring frequently. Repeat until rice is cooked through and creamy, using all broth mixture, about 18 minutes. (If needed, add hot water 1/2 cup at a time in place of broth.) Stir in asparagus; heat through.

  • 4

    Season with salt and pepper, if desired. Remove from heat; stir in 1 cup cheese. Top with remaining cheese and serve.

Mushroom & Asparagus Risotto with Cheese

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 523

Total Fat 19.0g

Saturated Fat 7.4g

Trans Fat 7.5g

Polyunsaturated Fat 1.1g

Cholesterol 33g

Sodium 1306g

Carbohydrates 69g

Protein 21g

Dietary Fiber 5g

Vitamin A 57g

Vitamin C 7g

Calcium 303g

Iron 3g