Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, chopped
- 1 lrg red bell pepper, seeded & diced
- 8 ounces white button mushrooms, thickly sliced
- 4 ounces cremini mushrooms, thickly sliced
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 4 cups vegetable stock, simmering
- 1/2 cup dry white wine
- 1 1/2 tablespoons dried parsley, or 3 tbsp. fresh
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 asparagus spears, trim & cut in 1" pc.
- 1/4 cup grated parmesan cheese, or more
Make it step by step
- In large saucepan, heat oil over medium heat. Add onion, bell pepper, mushrooms and garlic. Cook about 8 min, stirring frequently. Stir in rice, 2 cups stock, wine, parsley, salt and white pepper; bring to a simmer over medium-high heat. Lower heat and cook over low heat, uncovered, about 10 minutes, stirring frequently.
- Stir in remaining stock and asparagus. Cook, continuing to stir, until rice is tender, about 10-12 minutes.
- Remove from heat; fold in cheese if using. Serve if desired, with warm italian bread.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.