Mushroom and Asparagus Risotto Recipe
Share
Email
Prep Time
5m
Cook Time
1h
Total Time
1h 5m
This Mushroom and Asparagus Risotto recipe is a creamy and flavorful dish that combines mixed mushrooms, asparagus, and arborio rice cooked in low-sodium chicken stock, white wine, and a touch of soy sauce and miso paste. Finished with heavy cream, parmesan cheese, and fresh herbs, it's an elegant and satisfying meal.
Recipe Options
Ingredients
Servings:
6
Scale:
Scale
{ $wire.set('scale', input) }) ">
0.25
{ $wire.set('scale', input) }) ">
0.5
{ $wire.set('scale', input) }) ">
1
{ $wire.set('scale', input) }) ">
2
{ $wire.set('scale', input) }) ">
3
{ $wire.set('scale', input) }) ">
4
{ $wire.set('scale', input) }) ">
5
{ $wire.set('scale', input) }) ">
6
Steps
View steps on seriouseats.com or by saving the recipe to your
personal library.
Register for free to start
saving
recipes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories829kcal
-
Fat38g
-
Saturated Fat14g
-
Carbohydrates93g
-
Fiber6g
-
Sugar4g
-
Protein17g
-
Cholesterol42mg
-
Sodium618mg
Percent Daily Values are based on a 2,000 calorie diet.