Try this Asparagus and Oak Mushroom Risotto recipe, or contribute your own.
Suggest a better description1. Place asparagus in a large saucepan. Add 3 cm of water. Bring to a boil. Reduce heat, add mushroom slices and allow to simmer for 3 minutes or until asparagus is crisp-tender. Drain and set aside.
2. In a large skillet, cook onion in olive oil over medium heat until tender. Add garlic. Add rice and stir to coat well; cook about 3 minutes. Add wine and cook until wine is absorbed.
3. Stir in 1 cup broth. Cook until broth is absorbed completely, stirring frequently, then add another cup of broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in the center and look creamy.
4. Add asparagus and mushrooms; heat through. Remove from heat; add the butter, parmesan cheese, salt and pepper. Serve immediately
Oak Mushrooms are a local Korean mushroom called Pyogo Mushrooms (í‘œê³ ë²„ì„¯). I only use Pyogo because other hearty mushrooms (such as portobello) are not readily available. I think any hearty mushroom would work well :)
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Serving Size: 1 Serving (3012g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3029 | ||
Calories from Fat: 342 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38g | 51 % | |
Saturated Fat 15.1g | 76 % | |
Monounsaturated Fat 16.8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 52.5mg | 16 % | |
Sodium 3296.4mg | 114 % | |
Potassium 3033.4mg | 80 % | |
Total Carbohydrate 567.1g | 167 % | |
Dietary Fiber 36.9g | 148 % | |
Sugars, other 530.2g | ||
Protein 82.2g | 117 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3029
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