Ingredients1 h servings 178 cals
- Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.
- Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.
- Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.
Per Serving: 178 calories; 5.1 g fat; 26.6 g carbohydrates; 4.9 g protein; 13 mg cholesterol; 198 mg sodium. Full nutrition
ReviewsRead all reviews 5
i used cauliflower rice instead of rice to make it keto friendly and it was delicious. will definitely make it again
This was really delicious! Creamy, and a cheap, yet large amount of food. One thing I'd make sure before making this is that the rice should be uncooked. I didn't know that and put in cooked ric...