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Asparagus and Mushroom Spring Risotto Recipe
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To make Asparagus and Mushroom Spring Risotto you will need
Ingredients
| 1/2 | pounds | Fresh asparagus | | 1 1/2 | cups | Fat free; chicken broth | | 1 | cup | Dry vermouth | | 2 | teaspoons | Olive oil | | 1 | medium | Red onion; sliced, (1 cup) | | 1/2 | pounds | Portobello mushrooms; sliced, (3 cups) | | 1/2 | cups | Arborio or medium grain rice | | 1/2 | cups | Freshly grated parmesan cheese | | | Salt & freshly ground pepper | | 1 | cup | Sliced fresh basil leaves |
Instructions
Wash asparagus, snap off stems at the point where they break easily (about
1/2 " from the end) & slice into 1/2" 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 1/2
cup broth mixture & stir. Adjust the heat so the broth is barely simmering.
As liquid is absorbed, add more (about 1/2 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.
Enjoy your Asparagus and Mushroom Spring Risotto
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Thu 7 Aug 2008
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