Asparagus and Mushroom Spring Risotto

Categories: Vegetables- Asparagus

Ingredients

• 1/2 lb. fresh asparagus
• 1 1/2 cups fat-free, low salt chicken broth
• 1 cup dry vermouth OR white wine
• 2 tsp. olive oil, divided use
• 1 medium red onion, sliced (1 cup)
• 1/2 lb. Portobello mushrooms, sliced (3 cups)
• 1/2 cup freshly grated Parmesan cheese
• Salt and freshly ground pepper
• 1 cup sliced fresh basil leaves

Directions

1. Wash asparagus, snap off stems at the point where they break easily (about 1 inch from the end) and slice into 1/2-inch pieces.

2. Combine broth and vermouth and warm just to simmering in a saucepan or in the microwave on high for 2 minutes.

3. Heat 1 tsp. of the olive oil in a large nonstick skillet over medium heat. Saute onion and mushrooms for 2 minutes. Add rice and saute 1 minute. Add 1/2 cup broth mixture and stir. Adjust the heat so the broth is barely simmering. As liquid is absorbed, add more (about 1/2 cup at a time). Simmer 15 minutes, stirring every 5 minutes and adding more broth as needed.

4. Add asparagus and simmer 5 minutes. Test rice. It should be firm, but cooked through. Simmer a few more minutes if necessary.

5. Remove from heat and add Parmesan cheese, remaining teaspoon olive oil and salt and pepper to taste. Sprinkle basil on top.

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