Risotto With Asparagus Tips And Shiitake Mushrooms Recipe


Main Ingredient


 Dried shiitake mushrooms3⁄4 Ounce (4 Large)
 Hot water2 Cup (32 tbs)
 Asparagus tips8 Ounce, trimmed (1.5 Cups)
 99% fat free chicken stock2 1⁄2 Cup (40 tbs)
 Uncooked arborio rice1 Cup (16 tbs)
 Dry white wine1⁄2 Cup (8 tbs)
 Salt1 Dash
 Freshly ground black pepper1 Dash
 Chopped flat leaf parsley1 Tablespoon
 Freshly grated parmesan cheese3 Teaspoon
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 150 Calories from Fat 7

% Daily Value*

Total Fat 0.82 g1.3%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 2.2 mg

Sodium 270.8 mg11.3%

Total Carbohydrates 29 g9.7%

Dietary Fiber 1.3 g5.4%

Sugars 2.9 g

Protein 4 g7%

Vitamin A 10.2% Vitamin C 9.4%

Calcium 4.6% Iron 6.5%

*Based on a 2000 Calorie diet


Place the mushrooms in the hot water and soak for 15 minutes.
Microwave the asparagus tips for 1 minute at full power and set aside.
Put the chicken stock in a small saucepan and bring to a boil over medium heat.
Lower the heat and maintain at a simmer.
Remove the mushrooms from their soaking liquid.
Strain 1 cup of the liquid into a measuring cup and reserve it.
Cut away the woody stems of the mushrooms and slice them into matchsticks.
Put the rice in a heavy saucepan and warm it over low heat, stirring constantly for 1 minute.
While continuing to stir, slowly add 1 cup of the hot stock.
Bring to a simmer, and, when the stock has been absorbed into the rice, stir in the reserved cup of strained mushroom water and bring back to a simmer.
When this liquid has been absorbed, stir in the mushrooms, asparagus, and wine.
Continue to add stock, 1/2 cup at a time, stirring constantly, until the rice is creamy and tender.
The total cooking time from addition of the first cup of stock is 15 to 20 minutes.
Stir in the salt and pepper, if desired, and the parsley.
Sprinkle 1/2 teaspoon of Parmesan cheese over each portion and serve immediately.