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Risotto with porcini mushrooms, asparagus tips and Parmesan
I n g r e d i e n t s
6 cups (1.5 L) no added salt chicken broth
2 tbsp (30 mL) olive oil
1 onion, chopped1 2/3 cups (400 mL) risotto rice such as Arborio
2 1/5 oz (75 g) dried porcini mushrooms
1/2 cup (125 mL) dry white wine
3 oz (90 g) Parmesan cheese, coarsely grated and divided
3 cups (750 g) asparagus tips, blanched
3/4 tsp (4 mL) each salt and pepper
Serves - 4
Preparation - 20 min
• Heat the broth in a saucepan set over medium heat until steaming.
• Meanwhile, heat the olive oil in the NutriCook® pan set over medium heat.
Add the onion; cook, stirring often, until translucent.
• Add the rice and cook until glossy and slightly translucent. Add the porcini mushrooms.
• Stir in the white wine. Cook, stirring constantly until wine is completely absorbed. Stirring constantly, pour in the hot chicken broth.
• Close the NutriCook®.
• At the end of the soft steam phase time, open the NutriCook®. Stir in half of the Parmesan cheese and the salt and pepper (adjust seasonings to taste).
• Spoon the risotto into serving bowls; garnish with asparagus tips and the remaining Parmesan cheese.
N u t r i t i o n   V a l u e s   P e r   S e r v i n g
  Fat: 8 g – Sat fat: 3 g – Cholesterol : 28 mg – Sodium: 489 mg Carbohydrates: 40 g – Fibre: 4 g – Sugars: 2 g – Proteins : 12 g
H e a l t h y   E a t i n g   T i p

To blanch asparagus, cook in lightly salted, boiling water for 2 minutes. Drain and place under cold, running water to stop the cooking process.

Risotto is an elegant dish but can be high in carbohydrates, so for those looking to control their blood sugar levels, it is best served as a side dish alongside a lean protein instead of as a main course.