| 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
A Message from our Provider:
“Some minds are like concrete, thy’re roughly mixed up and permanently set.”