Yield: 4 servings
|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