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