Reduced stir method for 2 people
1. Bring broth and water to simmer in small saucepan over medium hat. Remove from heat, cover, and keep warm.
2. Heat 2 teaspoons oil to medium saucepan over medium hat until shimmering. Add mushrooms and 1/4 tsp salt and cook, covered until just starting to brown, about 4 minutes. Transfer mushrooms to bowl and set aside. Return now -empty saucepan to medium heat, add remaining 2 tsps oil and heat until shimmering. Add onion and 1/4 tsp salt and cook until just beginning to soften, about 2 minutes. Add rice and cook, stirring constantly until grains are translucent around edges, about 1 minute.
3. Stir in 1 1/2 cups broth, cover, reduce heat to medium-low, and simmer until almost all liquid is absorbed, abut 12 minutes. Stir in asparagus, cover and cook 2 minutes longer, Add 1/2 cup broth and cook, stirring constantly, until broth is absorbed, abut 3 minutes. Add remaining 1/4 cup broth and peas and cook, stirring constantly until rice is creamy and al dente, 3 minutes longer.
4. Off heat, stir in cooked mushrooms, cover and let sit for 2 minutes. Stir in Parmesan, basil, butter, and lemon juice. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.
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Serving Size: 1 Serving (2683g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 533 | ||
Calories from Fat: 149 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.6g | 22 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 38.4mg | 12 % | |
Sodium 10069.3mg | 347 % | |
Potassium 348mg | 9 % | |
Total Carbohydrate 88.5g | 26 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 84.1g | ||
Protein 9.6g | 14 % | |
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: 533
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