Yield: 1 Servings
|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