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Associate.com - Share Your Recipe!

Recipe Name: Asparagus And Mushroom Risotto Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
1 Tablespoon(s) Olive oil
1 Red onion, chopped
1 Red bell pepper, seeded &
diced
8 Ounce(s) White button mushrooms
thickly sliced
4 Ounce(s) Cremini mushrooms, thickly
sliced
2 Cloves garlic, minced
1 1/2 Cup(s) Arborio rice
4 Cup(s) Vegetable stock, simmering
1/2 Cup(s) Dry white wine
1 1/2 Tablespoon(s) Dried parsley, or 3 tbsp.
fresh
1/2 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
10 Asparagus spears, trim & cut
in 1"
pc.
1/4 Cup(s) Grated parmesan cheese, or
more
Directions:
In large saucepan, heat oil over medium heat. Add onion, bell pepper,
mushrooms and garlic. Cook about 8 min, stirring frequently. Stir in
rice, 2 cups stock, wine, parsley, salt and white pepper; bring to a
simmer over medium-high heat. Lower heat and cook over low heat,
uncovered, about 10 minutes, stirring frequently. Stir in remaining
stock and asparagus. Cook, continuing to stir, until rice is tender,
about 10-12 minutes. Remove from heat; fold in cheese if using. Serve
if desired, with warm italian bread. Makes 6 servings, 3 grams of fat
per 1 cup serving. | Recipe by: November 1996 Vegetarian Times
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 237
Calories From Fat: 38
Total Fat: 4.3g
Cholesterol: 34.7mg
Sodium: 279.5mg
Potassium: 42.3mg
Carbohydrates: 38.3g
Fiber: <1g
Sugar: <1g
Protein: 6.1g


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