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Loading...| 1 lb of asparagus | |
| 1 lb of mushrooms | |
| 1 onion | |
| 2 garlic cloves | |
| 1 1/2 cups arborio rice | |
| 4 cups chicken broth | |
| 1/2 cup grated parmesan cheese | |
| 1/4 cup butter | |
| 1/4 cup dry white wine | |
| salt and pepper to taste |
| 1. | Chop the asparagus and mushrooms into small pieces. |
| 2. | In a separate pot, heat the chicken broth until it's hot. |
| 3. | Melt the butter in a large pot over medium heat. |
| 4. | Add the chopped onion and garlic to the pot. Cook until the onion becomes translucent. |
| 5. | Add the arborio rice to the pot and stir. Cook until the rice becomes slightly browned. |
| 6. | Add the white wine to the pot and stir until the wine is absorbed. |
| 7. | Add a cup of hot chicken broth to the pot, stirring frequently until the broth is absorbed. |
| 8. | Repeat step 7 until all of the chicken broth has been added to the pot. |
| 9. | Add the chopped asparagus and mushrooms to the pot and stir. |
| 10. | Cook until the asparagus is tender and the rice is creamy. |
| 11. | Add salt and pepper to taste. |
| 12. | Remove from heat and stir in the grated parmesan cheese. |
A tasty and creamy vegetarian dish that is perfect for any dinner party.
Can take up to an hour to make.
The stirring process requires constant attention.
Asparagus is a great source of vitamins C and K, as well as folate and iron. Mushrooms are rich in selenium, a nutrient that supports the immune system.
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