Directions:
- In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
- In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
- Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
- *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2503.2 Kcal (10480 kJ) | ||
| Calories from fat | 385.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.87g | 66% | |
|---|---|---|---|
| Cholesterol | 99.62mg | 33% | |
| Sodium | 6277.16mg | 262% | |
| Potassium | 2540.44mg | 54% | |
| Total Carbs | 365.22g | 122% | |
| Sugars | 14.44g | 58% | |
| Dietary Fiber | 14.97g | 60% | |
| Protein | 62.29g | 125% | |
| Vitamin C | 131.5mg | 219% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 5.4mg | 30% | |
| Calcium | 876.9mg | 88% | |
| Amount Per 100 g | |||
| Calories | 92.38 Kcal (387 kJ) | ||
| Calories from fat | 14.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 66% | |
|---|---|---|---|
| Cholesterol | 3.68mg | 33% | |
| Sodium | 231.67mg | 262% | |
| Potassium | 93.76mg | 54% | |
| Total Carbs | 13.48g | 122% | |
| Sugars | 0.53g | 58% | |
| Dietary Fiber | 0.55g | 60% | |
| Protein | 2.3g | 125% | |
| Vitamin C | 4.9mg | 219% | |
| Iron | 0.2mg | 30% | |
| Calcium | 32.4mg | 88% | |
* 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.
Try this similar recipes
-
Chicken With Leeks, Mushrooms and Wine
Boneless skinless chicken thighs and 14 more.. -
Zwiebelwähe (Swiss Onion Tart)
Flour, Baking powder, Kosher salt and 12 more.. -
Risotto Primavera
Asparagus, trimmed and cut into 1/2-inch pieces and 17 more.. -
Basic Risotto
Butter, Onion, chopped, Garlic, minced (to taste) and 4 more.. -
Easy Arancini
Mixed dried wild mushrooms, Butter and 13 more.. -
Wild Mushroom Risotto With Peas (Shrimp Too!)
Chicken broth, Dried porcini mushrooms or 2 tbsp, Butter and 10 more.. -
Basic Risotto
Chicken broth , 1/4 cup reserved, Dry white wine, Butter and 5 more.. -
Butternut Risotto
Chicken broth or 2 cups homemade chicken stock, Water and 7 more..
Also Try
-
Wild Arugula And Tomato Risotto With Mozzarella
Olive oil, Unsalted butter, Onion, finely chopped and 10 more.. -
Garlicky Risotto With Wild Mushrooms And Sage
Low-sodium vegetable or chicken broth, Olive oil and 9 more.. -
Porcini And Asparagus Risotto With White Truffle O...
Carnoli or arborio rice, Extra virgin olive oil and 11 more.. -
-
Wild Mushroom Risotto With Pancetta Cream And Thym...
Pancetta, diced (about three slices), Olive oil and 12 more.. -
Wild Mushroom Barley Risotto - Rice Cooker
Raw barley, Liquid -water or stock, Garlic - smashed and 4 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
