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Mushroom-Asparagus-Risotto_1_35

Mushroom Asparagus Risotto

  • Vegetarian
  • Low Carb
Recipe by Chef Michele Ragussis
  • Cook Time10 minutes
  • Serves2 servings
  • Difficultyeasy
Shop Rice

Love risotto, but hate slaving over the stove for an hour? With this mushroom asparagus risotto recipe, you can have deliciously creamy, 100% guilt-free risotto in less than TEN MINUTES! How?! It's Skinny rice! This risotto has all the decadent creaminess of a restaurant-style risotto in way less than half the time. Dig in and enjoy, completely guilt-free!

Shop It's Skinny Rice here.

Ingredients

Rice | It's Skinny
  • 1 package white button mushrooms
  • 1/2 white onion, diced
  • 1 glove garlic, minced
  • 1 bunch fresh asparagus tops
  • 1/4 cup mascarpone cheese
  • 1/2 cup chicken broth
  • Salt & pepper to taste
  • Olive oil
  • Parmesan cheese, parsley, lemon zest for garnish

Directions

1
Drain and rinse It's Skinny Rice, set aside.
2
Chop mushrooms, half an onion, and garlic clove.
3
Tear asparagus heads from their stems, set aside.
4
In a pan, saute onion, garlic, and mushrooms in olive oil. Add 1/4 cup of chicken stock, stir, and allow to reduce.
5
Add asparagus and more chicken stock, allow to reduce.
6
Add It's Skinny Rice and mix until well combined.
7
Add mascarpone cheese and Parmesan cheese and mix until well combined.
8
Dish up risotto in a bowl and garnish with parsley, lemon zest, and more parmesan cheese. Dig in!
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