Asparagus And Mushroom Spring Risotto
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Asparagus And Mushroom Spring Risotto
  Asparagus    Risotto    Mushrooms  
Last updated 6/12/2012 1:05:14 AM. Recipe ID 30093. Report a problem with this recipe.
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      Title: Asparagus and mushroom spring risotto
 Categories: None
      Yield: 1 Servings
 
    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
 
  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.
  




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Recipe ID 30093 (Apr 03, 2005)

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