Map

My map to healthy living in Prague


View Healthy in Prague in a larger map

Mushroom & Asparagus Risotto

It's asparagus season again, YAY! Which means I got a big bunch at the farmers' marker last Saturday and turned it into a great risotto I'd like to share with y'all :)




Preperation time: 15 minutes
Cooking time: 45 minutes

Serves 2-4 people

Ingredients:
1 onion, diced
2 cloves garlic, minced
1 bunch of asparagus, woody stalks removed and chopped into 1-2 inch pieces
8 oz. mushrooms (about 15 or so if you use crimini), roughly chopped
1 tsp dried thyme
1/2 - 1 tsp salt (to taste)
1 cup risotto rice, uncooked
3 cups vegetable broth
2 cups spinach, chopped
2 tsp nutritional yeast
1-2 tsp lemon juice

Directions:
• Heat a large pot over medium heat.
• Add onion, garlic, and asparagus and heat, stirring occasionally, until softened (about 5-7 minutes).
• Add mushrooms, thyme and salt, and heat until mushrooms are softened, another 3-5 minutes or so.
• Add rice and stir until rice is well coated and starts to make small snapping noises (like Rice Krispies).
• Add vegetable broth 1/2 - 3/4 cup at a time, stirring well, and allowing the rice to soak up all the liquid before adding more - this takes about 3-5 minutes or so each time.
• Once you've added almost all the broth, add the spinach, nutritional yeast, lemon juice and the rest of the broth and stir until the spinach is wilted - 2-3 minutes.
• Taste, and add more salt, pepper, or lemon juice if needed.
• Serve immediately.

No comments:

Post a Comment