Asparagus and mushroom spring risotto
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh asparagus |
| 1½ | cup | Fat free; chicken broth |
| 1 | cup | Dry vermouth |
| 2 | teaspoons | Olive oil |
| 1 | medium | Red onion; sliced, (1 cup) |
| ½ | pounds | Portobello mushrooms; sliced, (3 cups) |
| ½ | cup | Arborio or medium grain rice |
| ½ | cup | Freshly grated parmesan cheese |
| Salt & freshly ground pepper | ||
| 1 | cup | Sliced fresh basil leaves |
Directions
Wash asparagus, snap off stems at the point where they break easily (about ½ " from the end) & slice into ½" pieces.
Combine broth & vermouth & warm just to simmering in a saucepan or in the microwave on high for 2 minutes.
Heat 1 tsp. of olive oil in a large non stick skillet over medium heat.
Saute onions & mushrooms for 2 minutes. Add rice & saute 1 minute. Add ½ cup broth mixture & stir. Adjust the heat so the broth is barely simmering.
As liquid is absorbed, add more (about ½ c. at a time). Simmer 15 minutes, stirring every 5 minutes & adding more broth as needed.
Add asparagus & simmer 5 minutes. Test rice. It should be firm, but cooked through. Simmer a few more minutes if necessary.
Remove from heat & add parmesan cheese, remaining tsp. of olive oil and salt & pepper to taste. Sprinkle basil on top.
Posted to TNT Recipes Digest by pmanning1@... (Patricia D Manning) on May 6, 1998