Risotto with asparagus & mushrooms

Eating Italian with PowerSlim

(Fat 13.6 g  Carbohydrates 12.1 g  Protein 36.2 g)

Rice Risotto with Asparagus and Mushrooms

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total time: 30 Minutes
Servings: 1 person


  • 1 bag of PowerSlim soy rice
  • 1 tsp PowerSlim herb stock
  • 50g green asparagus (tips) in pieces
  • 150g mushrooms in pieces
  • ¼ white onion, chopped
  • ½ clove of garlic, minced
  • 1 tbsp light cream cheese
  • 1 tbsp olive oil
  • ½ envelope of saffron (dissolve in a little water) or 1 tsp of curry powder
  • 1 tbsp fresh parsley, finely chopped
  • Pepper
  • Salt


1. Boil the rice in plenty of water with the herb stock for about 15 minutes
2. Meanwhile, boil the green asparagus for about 3 minutes and then immediately rinse them with cold water
3. Heat the olive oil in a wok and fry the onion for about 2 minutes
4. Add the mushrooms and fry for about 2-3 minutes
5. Add the cream cheese and let it soften
6. Drain the rice and add to the mushrooms, together with the saffron (or curry powder) and the asparagus
7. Season with some salt and pepper and heat well for a few more minutes
8. Let the cheesecake thaw for approximately 1.5 hours before eating