Asparagus Risotto
Asparagus risotto is a favorite in my house. The rich, earthy flavor of asparagus in the creamy company of Arborio rice with browned mushrooms, pieces of smoky tempeh and a touch of lemon will light up your taste buds tonight. The dish is topped off with shaved Parmesan and the umami freshness of chopped tomato.
Risotto takes a little more time to prepare, but it’s Friday. Turn the evening into a fashionably late dining experience.
Grocery List: Asparagus Risotto
Asparagus Risotto
Produce
garlic (if needed)
sweet onion
red or green leaf lettuce (if needed)
cucumber (if needed)
1 bunch thick-stemmed asparagus (About 1 lb.)
9 oz. crimini mushrooms
cherry tomatoes (if needed)
1 Roma tomato
1 lemon
Canned/Dried Foods
abrorio rice (if needed)
one 32 oz. box low-sodium veggie broth
white wine to cook with
Frozen Foods
Meat/Fish/Poultry
Chilled Foods/Dairy
shredded Parmesan (if needed)
1 package smoky tempeh
Nutritional Value: Asparagus Risotto
Nutritional Analysis
Asparagus Risotto
Per Serving
Calories: 630
Protein: 18 g
Carbohydrates: 65 g
Total Fat: 31 g
(Saturated Fat:) 3.5 g
Dietary Fiber: 9 g
Cholesterol: 5 mg
Sodium: 530 mg
% calories from fat: 46 %
Serving Size:
Two C. Risotto with chopped tomato over top and 1 dressed side salad.
