Mushroom and Asparagus Risotto Recipe – 4 Point Total

photo credit: blackberry bramble

Risotto recipes have always been a favorite of mine, but I’ve often been too intimidated to attempt them! But after coming across this delicious Mushroom and Asparagus Risotto Recipe, I couldn’t resist any longer and had to give it a try. It was actually much easier than I thought and it tasted great! With just a 4 Point Total per serving, it makes a great side dish recipe to serve along with a variety of Weight Watchers entrees. And though this is not an official Weight Watchers Risotto Recipe, I’m sure that all dieters can enjoy this tasty and low calorie popular Italian dish.

Mushroom and Asparagus Risotto Recipe

Ingredients:
- 1 lb asparagus, trimmed and cut into bite-size pieces
- 1 package sliced mushrooms
- 1/2 tbsp light butter (I used Brummel & Brown)
- 3 shallots, minced
- 1 tsp fresh chopped parsley
- 1 cup uncooked Arborio rice (Risotto rice)
- 1 tbsp fresh lemon juice
- 4 cups low sodium chicken broth
- 1/3 cup grated Parmesan cheese
- Nonstick fat free cooking spray
- Sea salt & pepper to taste

Directions:
Bring a large pot of water to a boil and add about 1 tsp salt. While waiting for water to boil, fill a large bowl with ice water. Add asparagus to pot; blanch for 2 minutes. Immediately remove asparagus from pot and place them into ice water (to stop them from cooking and help retain their bright green color); set aside.
Coat a medium pot with non fat cooking spray and set over medium heat; melt butter. Add shallots; cook, stirring frequently, until translucent, about 5 to 7 minutes. Add mushrooms, parsley and rice and toss to coat; cook for 2 minutes. Add lemon juice; cook, until all lemon juice has been absorbed, stirring continuously so rice does not stick to sides of pot, about 1 minute. Meanwhile, bring broth to a simmer; keep warm.
Add 1/2 cup of hot broth to pot at a time; stir until absorbed. Repeat with remaining broth, making sure each addition of broth is absorbed before adding more. This process takes about 20 minutes. When rice turns creamy and just done (should be slightly chewy and not mushy), remove pot from heat; add cheese and stir well. Stir in asparagus; season with salt and pepper.

Entire recipe makes 6 servings
Serving size = 1 cup
Each serving = 4 Point Total

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GET MORE WEIGHT WATCHER RECIPES

• Asparagus Cherry Tomato Salad Recipe – 0 Point Value
• Wild Rice, Barley and Asparagus Pilaf Recipe – 1 Point Value
• Cheesy Spinach Mushroom Miracle Noodle Orzo Recipe – 0 Calories & 3 Point Value
• Beef Tips in Mushroom Sauce Crock Pot Recipe – 6 Point Value
• Light Pasta with Mushrooms and Garlic Recipe – 2 Point Total

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This entry was posted by LaaLoosh on Monday, April 19th, 2010 at 3:07 pm and is filed under 4 Point, Asparagus, Dinner, Italian, Mushroom, Side Dish.