Of which 4.8 g sugars and 6.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Selenium (mushrooms) · Vitamin D (mushrooms) · Folate (asparagus)
Allergens milk
Mixed mushroom risotto with green asparagus
Creamy without any cream — just patience and hot broth.
Ingredients
- 200 g (7 oz) arborio rice
- 300 g (10½ oz) mixed mushrooms (white, shiitake, portobello)
- 200 g (7 oz) green asparagus spears
- 1 liter (4¼ cups) hot vegetable broth
- 1 medium onion, chopped (110 g / 4 oz)
- 2 cloves garlic, minced (6 g)
- 50 ml (3½ tbsp) dry white wine
- 3 tbsp extra-virgin olive oil (30 g / 1 oz)
- 30 g (1 oz) grated Parmesan cheese
- 20 g (¾ oz) unsalted butter
- fresh parsley, to taste (5 g)
- salt and pepper, to taste
Method
- In a large pot, heat 2 tbsp of the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and sauté for another 1 minute.
- Add the arborio rice and toast it for 2 to 3 minutes, stirring constantly, until the edges of the grains turn translucent.
The full method (8 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Thermomix® & Co.”. The English edition is coming soon.
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