Asparagus And Mushroom Spring Risotto Recipe

• 1/2 lb Fresh asparagus
• 1 1/2 c. Fat free, chicken broth
• 1 c. Dry vermouth
• 2 tsp Extra virgin olive oil
• 1 med Red onion, sliced, (1 c.)
• 1/2 lb Portobello mushrooms, sliced, (3 c.)
• 1/2 c. Arborio or possibly medium grain rice
• 1/2 c. Freshly grated parmesan cheese Salt & freshly grnd pepper
• 1 c. Sliced fresh basil leaves

1. Wash asparagus, snap off stems at the point where they break easily (about 1/2 " from the end) & slice into 1/2" pcs.
2. Combine broth & vermouth & hot just to simmering in a saucepan or possibly in the microwave on high for 2 min.
3. Heat 1 teaspoon of extra virgin olive oil in a large non stick skillet over medium heat.
4. Saute/fry onions & mushrooms for 2 min.
5. Add in rice & saute/fry 1 minute.
6. Add in 1/2 c. broth mix & stir.
7. Adjust the heat so the broth is barely simmering.
8. As liquid is absorbed, add in more (about 1/2 c. at a time).
9. Simmer 15 min, stirring every 5 min & adding more broth as needed.
10. Add in asparagus & simmer 5 min.
11. Test rice.
12. It should be hard, but cooked through.
13. Simmer a few more min if necessary.
14. Remove from heat & add in parmesan cheese, remaining teaspoon of extra virgin olive oil and salt & pepper to taste.
15. Sprinkle basil on top.

fresh asparagus, fat free, vermouth, olive oil, red onion, portobello mushrooms, grain rice, freshly grated parmesan cheese salt, fresh basil

Taken from cookeatshare.com/recipes/asparagus-and-mushroom-spring-risotto-70720 (may not work)