Recipe - Asparagus And Mushroom Spring Risotto

One half pound Fresh asparagus
1 One half cup Fat free; chicken broth
1 cup Dry vermouth
2 teaspoon Olive oil
1 md Red onion; cut or sliced up , (1 cup)
One half pound Portobello mushrooms;
cut or sliced up , (3 cups)
One half cup Arborio or medium grain rice
One half 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
One half " 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 One half 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