Asparagus and mushroom spring risotto

Yield: 1 Servings

Measure 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

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

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