Asparagus Champagne Risotto


Champagne-Asparagus-RisottoF

Asparagus stalks are boiled in broth, while savory shiitake mushrooms are sautéed simply on the stove. A splash of Champagne gives the Arborio rice some celebratory zing. This recipe comes to us from Elizabeth from Sophisticated Pie.

Serves 8

  • 4 -5 cups low sodium vegetable stock
  • 15 – 20 stalks asparagus
  • 4 tablespoons non hydrogenated margarine
  • 1 shallot, minced
  • 1 1/2 cup Arborio rice*
  • 1 1/2 cup champagne
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup parmesan cheese, freshly grated
  • salt and pepper, to taste

*An Italian short grain rice found in the grain section of most grocery stores.

Place the stock in a saucepan over medium-high heat. Bring to a boil and add the asparagus stalks. Let cook for 3-4 minutes, remove with a slotted spoon and set aside to cool. Turn the stock down to low.

When asparagus have cooled, slice them into bite sized pieces.

Place about 2 tablespoons of the margarine to a large sauté pan over medium heat. Add the shallot and let cook for about 2-4 minutes, or until soft.

Add the rice and cook for 2-3 minutes, or until it becomes glossy. Pour in the champagne, stir and cook 2-3 minutes more, or until the liquid has been absorbed. Add the stock ½ cup at a time, stirring frequently, until the liquid evaporates. Keep adding stock and stirring until evaporated for about 20 minutes, or until the rice is tender with just a small amount of crunch.

While the rice is cooking, place the remaining 2 tablespoons margarine in a separate sauté pan over medium heat. Add the sliced mushrooms and cook for 7-10 minutes, or until browned to preference.

When the rice has completed cooking, stir in the sautéed mushrooms, sliced asparagus and grated parmesan. Season with salt and pepper to taste and enjoy.

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Nutrition Information

Asparagus Champagne Risotto

Servings per Recipe: 8

Amount per Serving

Calories:  284.7

Calories from Fat:  72

Total Fat:  8g

Saturated Fat:  2.3g

Cholesterol:  5.5mg

Sodium:  186.3mg

Potassium:  442.7mg

Carbohydrates:  38g

Dietary Fiber:  4.1g

Protein:  8.8g

Sugars:  2.6g

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