Specific Dishes
Asparagus and Shiitake Risotto
Prep Time
20 min
Cook Time
35 min
Servings
4
Calories
320
Elegant risotto with asparagus, shiitake mushrooms, and sun-dried tomatoes. Restaurant-worthy!
Ingredients
2 cups arborio rice
3-5 cups vegetable broth
2 splashes red wine or sherry (1 1/2-2 tablespoons)
Salt and pepper to taste
8 sun-dried tomatoes (dry-packed)
1/2 pound asparagus
1 cup dried shiitake mushrooms
1 cup hot water
1 onion, chopped
2-4 cloves garlic, minced
Instructions
1. Soak mushrooms in hot water for 15 minutes. Squeeze out excess water and coarsely chop.
2. Chop asparagus into 1-inch pieces. Chop onion.
3. In large pot, sauté onion in water for 1-2 minutes.
4. Add garlic, diced sun-dried tomatoes, and wine. Cook 5 minutes until onion is soft.
5. Add rice, stirring, for about 1 minute.
6. Deglaze pan with 1/2 cup broth. When absorbed, add another 1/2 cup.
7. After 5-10 minutes, add asparagus.
8. Continue until rice is tender (25-30 minutes total).
9. Season with salt and pepper. Serve immediately.
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Nutrition Facts
Per Serving (4 servings)| Calories | 320 |
| Protein | 10,00 g |
| Carbohydrates | 65,00 g |
| Fat | 1,00 g |
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