Gruyere Risotto with Asparagus and Mushrooms
1 tablespoon olive oil
1 1/2 cups chopped asparagus
2 cups mushrooms
1 tablespoon butter
1 yellow onion, chopped
4 garlic cloves, minced
1 cup Arborio rice
4 cups chicken stock
1 1/2 cups shredded gruyere cheese
2 tablespoons lemon juice (juice from half a lemon)
1 teaspoon salt
1/4 cup freshly grated parmesan cheese
Heat olive oil over medium high heat in a large pan and sauté asparagus and mushrooms until tender, about 8 to 10 minutes. Remove from heat.
Meanwhile, melt butter over medium high heat in a large stockpot. Sauté the onion for 5 to 7 minutes or until tender; add garlic and sauté for an additional minute. Add the rice and stir until well-coated and translucent. Reduce heat to medium and stir in 1 cup of chicken stock. Simmer, stirring occasionally, until the stock has been absorbed; add another cup and continue in this way until all the chicken stock has been absorbed, for about 30 minutes. Stir in gruyere cheese, lemon juice, and salt and simmer an additional 5 minutes or until desired consistency is reached. Stir in asparagus and mushrooms. Scoop into bowls and sprinkle parmesan cheese on top.
404 calories, 19.6g fat, 1.5g fiber, 14.4g protein per serving