Asparagus & mushroom risotto - gh_9405

Yield: 4 servings

Measure Ingredient
Olive or salad oil
1½ pounds Asparagus, tough ends trimmed and spears cut into 1 1/2-inch pieces
2 mediums Carrots, thinly sliced
¼ pounds Shiitake mushrooms, stems removed and caps sliced 1/4 inch thick
1 medium Onion, chopped
1 medium Red pepper, cut into 1-inch long matchstick-thin strips
2 packs (5.7-oz) primavera-flavor OR mushroom-flavor risotto mix
Parsley sprigs for garnish
Grated Parmesan cheese (opt)

ABOUT 40 MINUTES BEFORE SERVING: 1. In 4-quart saucepan over medium-high heat, in 1 T hot olive or salad oil, cook asparagus until golden and tender-crisp. With slotted spoon, remove asparagus to bowl.

2. In oil remaining in saucepan and 1 T additional hot olive or salad oil, cook carrots, mushrooms, and onion until vegetables are ten- der-crisp and beginning to brown. Add red pepper; cook, stirring, 1 minute.

3. Add risotto mix and 4 C water, over high heat, heat to boiling.

Reduce heat to low; cover and simmer 20 minutes. Remove saucepan from heat. Stir in asparagus; cover and let stand 5 minutes to allow rice to absorb liquid.

4. To serve, spoon risotto onto platter. Garnish with parsley sprigs.

Serve with grated Parmesan cheese, if you like.

Each serving without Parmeran: About 440 calories, 1 0 g fat, 0 mg cholesterol, 995 mg sodium.

Good Housekeeping/May'94/scanned & fixed by DP & GG

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