| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Posted to TNT Recipes Digest by pmanning1@juno.com (Patricia D Manning) on May 6, 1998
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