Directions:
- Simmer the chicken broth on a back burner throughout cooking process. Add the cut asparagus pieces.
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add garlic, onions, and mushrooms and saute until the garlic turns golden and the mushrooms are tender, about 5 to 7 minutes. Remove from heat and set aside.
- In a large 6 quart stockpot, heat remaining 2 tablespoons olive oil over medium low heat. Add the rice and saute about 3 to 5 minutes until the rice is slightly toasted.
- Now the fun begins. Ladle in the chicken broth (and asparagus), about a cup at a time. Stir the rice continuously until the liquid is absorbed. Keep adding broth, a cup at a time, and stirring until broth is used up and the rice is tender and creamy.
- Stir in the sauteed mushrooms, parsley, butter, and Parmesan cheese. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 504.39 Kcal (2112 kJ) | ||
| Calories from fat | 169.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.79g | 29% | |
|---|---|---|---|
| Cholesterol | 17.51mg | 6% | |
| Sodium | 231.6mg | 10% | |
| Potassium | 418.59mg | 9% | |
| Total Carbs | 64.71g | 22% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 16.14g | 32% | |
| Vitamin C | 8.2mg | 14% | |
| Iron | 28.5mg | 158% | |
| Calcium | 134.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 104.41 Kcal (437 kJ) | ||
| Calories from fat | 35.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 29% | |
|---|---|---|---|
| Cholesterol | 3.62mg | 6% | |
| Sodium | 47.94mg | 10% | |
| Potassium | 86.65mg | 9% | |
| Total Carbs | 13.39g | 22% | |
| Sugars | 0.71g | 14% | |
| Dietary Fiber | 0.67g | 13% | |
| Protein | 3.34g | 32% | |
| Vitamin C | 1.7mg | 14% | |
| Iron | 5.9mg | 158% | |
| Calcium | 27.9mg | 13% | |
* 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.
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