Asparagus Artichoke And Shitake Risotto Recipe

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Asparagus Artichoke And Shitake Risotto
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Ingredients
14
Count
Nutrition
798
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Artichokes: Remove all the outer leaves, choke, and stem of a whole artichoke. Cut heart into 1/4 slices and immediately place in a bowl with juice of 1 lemon, completely coating the artichoke slices to prevent browning. In a small pot, pour 1/4 cup white wine, 2 smashed garlic cloves, bay leaf, 1-1/2 cups water, & 1 Tbsp/splash white vinegar, and bring to a boil. Add the artichoke hearts with the lemon juice, reduce heat and let simmer for ~ 10 minutes or until tender. Drain and set aside.
  2. In a 4 quart pot, bring broth and water to a boil, add the asparagus and cook uncovered ~3 to 4 minutes until crisp-tender. Transfer to bowl of iced water with a slotted spoon to stop cooking. Drain and pat dry.
  3. Keep broth at a very slow simmer, covered.
  4. In a heavy 4 quart saucepan, heat oil with 1 Tbsp of butter over med-high heat until foam subsides. Add mushrooms and saute until browned, ~ 4 minutes. Season with salt and pepper, then transfer to a bowl.
  5. Cook shallotes in 2 tablespoons of butter in a saucepan over medium to med-low heat until tender, ~3 minutes. Add rice, stirring and cook for ~1 minute. Add 1/2 cup white wine, cook while stirring until absorbed, ~1 minute.
  6. Now add 1 cup of the simmering broth to the rice and cook at a strong simmer while stirring until absorbed, ~ 2 minutes. Continue simmering and adding broth 1/2 cup at a time, stirring frequently. Let the broth be absorbed before making each addition and cook until rice is barely tender and looks creamy, ~ 20 minutes. Reserve leftover broth for thinning later.
  7. Remove from heat, stir 1/2 cup of cheese, remaining butter, then salt and pepper to taste.
  8. Gently stir in asparagus, artichokes, and mushrooms. Cover pan and let set for ~ 1 minute. If needed thin rice with some of the leftover broth.
  9. Serve Immediately and garnish as desired with remaining cheese.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 798.4 Kcal (3343 kJ)
Calories from fat 282.8 Kcal
% Daily Value*
Total Fat 31.42g 48%
Cholesterol 72.37mg 24%
Sodium 1519.05mg 63%
Potassium 588.91mg 13%
Total Carbs 81.3g 27%
Sugars 6.84g 27%
Dietary Fiber 4.56g 18%
Protein 29.86g 60%
Vitamin C 30.5mg 51%
Vitamin A 1.3mg 43%
Iron 289.7mg 1609%
Calcium 766.6mg 77%
Amount Per 100 g
Calories 97.2 Kcal (407 kJ)
Calories from fat 34.43 Kcal
% Daily Value*
Total Fat 3.83g 48%
Cholesterol 8.81mg 24%
Sodium 184.93mg 63%
Potassium 71.69mg 13%
Total Carbs 9.9g 27%
Sugars 0.83g 27%
Dietary Fiber 0.56g 18%
Protein 3.63g 60%
Vitamin C 3.7mg 51%
Vitamin A 0.2mg 43%
Iron 35.3mg 1609%
Calcium 93.3mg 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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