Risotto With Asparagus(Microwave)

• 1 medium onion, chopped
• 1/2 lb. mushrooms, sliced
• 2 Tbsp. butter or margarine
• 2 Tbsp. olive oil
• 2 c. arborio rice (Italian rice)
• 3 1/2 c. chicken broth
• 1/2 to 3/4 c. dry white wine
• 1/4 tsp. turmeric
• 1 lb. fresh asparagus
• 1/3 c. grated Parmesan cheese

1. Cut asparagus into 1 1/2-inch pieces and boil or steam until tender.
2. Set aside.
3. In microwavable 3-quart casserole, combine onion, mushrooms, butter and oil.
4. Cover with lid or plastic wrap. Microwave on High 5 minutes.
5. Stir rice, broth, wine and turmeric into mixture.
6. Cover and microwave on High 15 minutes.
7. Stir rice mix.
8. Microwave uncovered 10 minutes longer.
9. Combine asparagus with rice.
10. Cover.
11. Return to microwave 5 more minutes.
12. Remove from microwave.
13. Add cheese.
14. Add salt and pepper.
15. Serves 6.

onion, mushrooms, butter, olive oil, arborio rice, chicken broth, white wine, turmeric, fresh asparagus, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793891 (may not work)