Asparagus Mushroom Risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Asparagus mushroom risotto Ingredients:
8 spears asparagus |
9 cups vegetable broth |
2 t. olive oil |
6 ounces mushrooms |
3/4 cup diced onions |
2 cloves garlic |
1 pound arborio rice |
1/2 cup white wine |
2 carrots |
3 t. chives |
2 cups tomatoes |
1 cup parmesan cheese |
3 t. reduced fat sour cream |
1 t. lemon juice |
1/2 cup parsley |
Directions:
1. Heat broth.
2. Saute shallots and garlic in oil.
3. Add rice and carrots and coat.
4. Add wine and asorb.
5. Add 1 cup broth and absorb.
6. Add 1/2 cup broth at a time for about 25 minutes.
7. Add asparagus and keep adding broth another 5 to 10 minutes.
8. Add mushrooms and keep adding broth until rice and vegetables are tender.
9. Season with salt and pepper. Stir in sour cream, lemon juice, parmesan cheese to taste.
10. Serve and garnish with chives, parsley and fresh tomatoes. Add additional cheese if desired.
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