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Asparagus and Mushroom Risotto

  • Author: Karen Johnson
  • Total Time: 25 minutes
  • Yield: 1 1x


Asparagus and Mushroom Risotto made with Cauliflower Rice



6 Spears Asparagus
6 Mushrooms sliced
15 sprays fry lite
Half an Onion (chopped)
60 ml white wine
10 g Low Fat Olive Spread
Salt and Black pepper
Half pack cauliflower rice
Half Vegetable Stock Clubs dissolved in 200 ml boiling water


1. Steam Asparagus and mushrooms
2. Fry onion gently on fry lite, add wine, margarine and salt and pepper, then the cauliflower rice.
3. Slowly add the vegetable stock a little at a time until it all absorbs and becomes a little sticky. Then add the mushrooms and asparagus to warm though.
4. Serve

  • Prep Time: 5
  • Cook Time: 20


  • Calories: 208