Free Recipe Asparagus and Mushroom Spring Risotto
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Asparagus and Mushroom Spring Risotto Recipe
1/2 lb Fresh asparagus
1-1/2 c Fat free; chicken broth
1 c Dry vermouth
2 ts Olive oil
1 md Red onion; sliced, (1 cup)
1/2 lb Portobello mushrooms;
-sliced, (3 cups)
1/2 c Arborio or medium grain rice
1/2 c Freshly grated parmesan
-cheese
Salt & freshly ground pepper
1 c Sliced fresh basil leaves
Asparagus and Mushroom Spring Risotto Preparation
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. Posted to TNT Recipes Digest by pmanning1@juno.com (Patricia D Manning) on May 6, 1998
Cooking Temperature:
Recipe Serves: 1
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