I love risottos but the restaurant versions are loaded with butter, cream or cheese. This risotto is easy to make and has little fat and few calories by comparison. For a more elegant risotto try substituting truffle oil for the olive oil.
1. Lightly coat a saucepan with cooking spray add the oil and set over medium-high heat. Add the onion and garlic, and sauté for 5 minutes or until the onions are just tender and lightly browned. Add the mushrooms and sauté for about 8 minutes or until the mushrooms are no longer wet.
2. Add the arborio rice and sauté for 1 minute. Add 1 cup of the stock and simmer until the stock has just been absorbed. Continue adding 1/2 cup stock at a time, stirring until absorbed; repeat until all the stock has been used (about 20 minutes in total). Add the chopped asparagus with the last 2 cup stock and cook until the asparagus is tender-crisp, about 3 minutes, and the liquid is absorbed.
3. Add all but 2 Tbsp of the grated Parmesan cheese and the salt and pepper and mix well. Garnish with the remaining Parmesan and the basil. Serve warm.
2 tsp vegetable oil
1 cup finely chopped onion
2 tsp finely chopped garlic
4 cups chopped wild mushrooms (try oyster, shiitake and/or portobello)
1 cup arborio rice
3 1/2 cups vegetable (or chicken) stock
1 cup chopped asparagus (cut into 1-inch pieces)
1/3 cup grated Parmesan cheese
pinch of salt and pepper
1/4 cup chopped fresh basil
Protein 11 g
Fat 4.9 g
Saturated Fat 1.4 g
Carbohydrates 29 g
Cholesterol 5 mg
Sodium 450 mg
Fiber 3 g
Prep Time: 10 minutes
Cook Time: 35 minutes
Make Ahead: A classic risotto is always best made just before serving, but the onions and mushrooms can be prepared early in the day.
Nutrition Watch: One cup of arborio rice is a good source of iron, which is important for providing active children with energy