Risotto with Asparagus and Wild Mushrooms

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 275
  • Calories from fat: 15%
  • Fat: 4.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.4g
  • Carbohydrate: 49.8g
  • Fiber: 2.9g
  • Cholesterol: 1mg
  • Iron: 3.6mg
  • Sodium: 438mg
  • Calcium: 55mg

Ingredients

  • 1/2 ounce dried chanterelle mushrooms
  • 8 sun-dried tomatoes, packed without oil
  • 2 cups boiling water
  • 2 cups (2-inch) sliced asparagus (about 3/4 pound)
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 tablespoons olive oil
  • 1/3 cup finely chopped shallots
  • 4 garlic cloves, minced
  • 1 (8-ounce) package cremini mushrooms, sliced
  • 1 1/2 cups uncooked Arborio or other short-grain rice
  • 1/2 cup dry white wine
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano or fresh Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Preparation

  1. Combine first 3 ingredients in a bowl; cover and let stand 30 minutes or until soft. Drain in a colander over a bowl, reserving 1 cup soaking liquid. Chop tomatoes; set aside chanterelles and tomatoes.
  2. Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.
  3. Bring the reserved soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
  4. Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute. Stir in chanterelles, tomatoes, wine, salt, and pepper; cook 2 minutes or until wine is nearly absorbed. Stir in 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add asparagus and cheese, and cook 1 minute. Remove from heat; sprinkle with parsley. Serve immediately.
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