Celery, Asparagus and Mushroom Risotto

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A successful risotto depends on the rice used. I recommend Arborio, Baldo, Carnaroli, Vialone Nano, Roma, Ribe and Egyptian rice. Also it is essential to keep stirring while it cooks to allow starches to escape from the rice into the stock.

I become a regular lover of risotto when I got a slow cooker/risotto maker which means I don’t have to constantly stir!

Celery, Asparagus and Mushroom Risotto
Celery, Asparagus and Mushroom Risotto
Servings Prep Time Cook Time
5people 10minutes 20minutes
Servings Prep Time
5people 10minutes
Cook Time
Servings: people
Servings: people
  1. Heat the oil in a large pan for 1 minute.
  2. Add the onions and sauté for 3-4 minutes, until the onion is clear.
  3. Add the mushrooms and celery. Sauté for a further 3-4 minutes.
  4. Add the rice, mix well and sauté for a further 2-3 minutes.
  5. Stir in 250ml of the perry/wine. Stir until all the wine is absorbed.
  6. Add the remaining perry, stock, asparagus and ground ajwain seeds. Bring to the boil while constantly stirring.
  7. Reduce to a simmer and keep stirring until the risotto thickens. About 20 minutes.
  8. Stir in the margarine, nutritional yeast and yeast extract.
Recipe Notes

Nutrition Facts
Celery, Asparagus and Mushroom Risotto
Amount Per Serving
Calories 436 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 267mg 11%
Potassium 362mg 10%
Total Carbohydrates 70g 23%
Dietary Fiber 4g 16%
Sugars 8g
Protein 11g 22%
Vitamin A 16%
Vitamin C 12%
Calcium 4%
Iron 38%
* Percent Daily Values are based on a 2000 calorie diet.

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