Mushroom Asparagus Risotto

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It is perfect for college & university food service as well as healthcare institutions and hospitals.

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Servings: 10

Serving size: 1 cup

Ingredients

Soy Curls
½ 8-ounce package (approx. 2 ½ cups) Soy Curls*, like Butler brand, dried
1 pint  Vegetable Stock

Risotto
1 tablespoon Vegetable oil
1 cup Onion, diced
½ cup Bell pepper, diced
2 cloves Garlic, minced
1 pound Mushrooms, sliced
1 pound Arborio rice
1 pint Vegetable stock, hot
¼ cup White wine**
¼ cup Fresh parsley, finely chopped
1 teaspoon Salt
1 teaspoon Black pepper
1 cup Fresh asparagus***, cut in 1-inch pieces

Preparation

1. Prepare soy curls by heating 1 quart of vegetable stock then adding dried soy curls to the stock. Let soak for 10 minutes until tender. Drain soy curls and set aside.
2. Begin risotto by heating the oil in a 4-quart pot.
3. Add onions, peppers, garlic, and mushrooms. Sauté for 3 minutes.
4. Add rice. Stir in ½ of the stock, wine, parsley, salt, and black pepper.
5. Bring to a simmer and cook for 10 minutes uncovered, stirring constantly.
6. Add remaining stock, asparagus, and prepared soy curls. Cook for 10 minutes, stirring constantly, or until risotto is tender and all the liquid has been absorbed. Taste for salt and add as needed.

Variation

*Packaged vegan chicken can be used in place of soy curls
**To substitute white wine, choose one of these options
1. White wine vinegar, same amount
2. Vegetable broth and white vinegar (1 Tbsp white vinegar per 1 cup broth)
3. Lemon juice, dilute 1:1 with water in place of white wine
*** Use green peas instead of or in addition to asparagus

Nutrition information

Calories:245 Total Fat: 2.9g Saturated Fat: 1.2g Monounsaturated Fat: 0.2g Polyunsaturated Fat: 0.1g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 46.6g Fiber: 2.6g Total Sugar: 4.3g Protein: 8g Sodium: 453.4mg Vitamin A: 30μg Vitamin C: 19.3mg Calcium: 23mg Iron: 1.8mg Folate: 31μg