Miracle Rice Mushroom Asparagus Risotto

INGREDIENTS (serves 4):

  • Olive oil spray
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup of asparagus, cut into ½ inch pieces
  • 1 cup of assorted mushrooms, chopped
  • 2 (8-oz) packages Miracle Noodle Miracle Rice
  • 1/4 cup white cooking wine
  • ½ cup unsweetened almond milk
  • 1/2 cup (2 scoops) Unflavored 20/20 Fiber/Protein Powder 
  • 1/2 cup grated Parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper

    1. Coat a medium nonstick saucepan with olive oil spray. Add onions and place over medium heat to sauté until tender.
    2. Add garlic, asparagus, and mushrooms and sauté until the mushrooms and asparagus are tender. About 5 minutes.
    3. Place Miracle Rice into a strainer and rinse thoroughly with water. Add rice to the pan and stir.
    4. Add wine and stir until liquid is absorbed, about 5 minutes.
    5. Reduce heat to medium-low. Stir in almond milk, 20/20 powder, and Parmesan cheese. Continue stirring and allow mixture to simmer until becomes thick and creamy.
    6. Remove from heat, season with salt and pepper, to taste. Serve warm.

    Serves 4. This is a Step 1 Approved recipe. 

    • FOR JOURNALING ON THE F-FACTOR DIET: 9g carbohydrate, 9g fiber 
    • ACTUAL NUTRITIONAL CONTENT PER SERVING: 143 calories, 9g protein, 20g carb, 9g fiber, 11g net carb, 2g sugar, 4g fat, 2g sat fat, 988mg sodium

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