Risotto With Asparagus and Porcini Mushrooms Recipe

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Risotto With Asparagus and Porcini Mushrooms
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Ingredients:

Directions:

  1. Snap off tough ends of asparagus. Remove scales from stalks with a vegetable peeler, if desired. Cut asparagus into 1-inch pieces; set aside.
  2. Cook broth in a saucepan over medium heat until hot; add mushrooms. Remove from heat and set aside.
  3. Cook onion in hot oil in a large skillet over medium-high heat, stirring constantly, until tender. Add rice and wine and cook 2 minutes stirring constantly. Reduce heat to medium . Gradually pour hot broth from mushrooms into rice mixture in skillet, 1/2 cup at a time, stirring constantly. Allow rice mixture to absorb broth before adding more. Stir in asparagus and mushrooms; cover and cook 8 minutes, stirring occasionally. Stir in cheese , salt and pepper and serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 277.64 Kcal (1162 kJ)
Calories from fat 58.47 Kcal
% Daily Value*
Total Fat 6.5g 10%
Cholesterol 7.33mg 2%
Sodium 292.25mg 12%
Potassium 209.1mg 4%
Total Carbs 38.15g 13%
Sugars 2.33g 9%
Dietary Fiber 2.87g 11%
Protein 9.94g 20%
Vitamin C 6.5mg 11%
Iron 1.6mg 9%
Calcium 116.7mg 12%
Amount Per 100 g
Calories 158.21 Kcal (662 kJ)
Calories from fat 33.32 Kcal
% Daily Value*
Total Fat 3.7g 10%
Cholesterol 4.18mg 2%
Sodium 166.54mg 12%
Potassium 119.16mg 4%
Total Carbs 21.74g 13%
Sugars 1.32g 9%
Dietary Fiber 1.64g 11%
Protein 5.67g 20%
Vitamin C 3.7mg 11%
Iron 0.9mg 9%
Calcium 66.5mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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