asparagus and portobello risotto

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* Exported from MasterCook *

 

Asparagus and Portobello Risotto

 

Recipe By :Web Van Recipes

Serving Size : 4 Preparation Time :0:15

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups vegetable broth

2 tablespoons olive oil

1 medium yellow onion -- diced

1/2 pound portobello mushrooms -- thinly sliced (about 4 cups)

2 cups arborio rice -- (Italian risotto)

1 cup dry white wine

1 bunch asparagus -- cut into 1/2-inch lengths

1/2 teaspoon salt

1/2 cup heavy cream

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1/2 cup grated Parmesan cheese

 

Bring the vegetable broth to a boil in a saucepan. Reduce the heat to a low

simmer and keep the broth hot.

 

Heat the olive oil in your largest wide-bottomed saute pan. Add the onion and

saute until translucent, about 5 minutes (do not allow it to color). Add the

mushrooms and cook until soft.

 

Add the rice and stir well to coat with oil. Turn the heat to high and add the

white wine. Bring to a boil, stirring constantly, until the wine is almost

evaporated. Turn the heat down to medium and add 1 cup of the vegetable broth.

Stirring gently, allow the broth to be absorbed by the rice. Add another 1/2 cup

of broth and continue stirring until the broth is absorbed.

 

Repeat the previous step until 1/2 cup of the broth remains and the rice is

almost cooked through, about 15 minutes. Add the asparagus and simmer until it's

tender, about 2 to 3 minutes. Add the remaining broth, salt, cream, herbs, and

cheese. Stir to combine. Serve immediately in warmed bowls.

 

Source:

" http://www001801.webvan.com/wv/marketing/zglobal/rec/Veg/asparagusrisotto.asp "

S(Email from):

" Hanneman 04/02/02 "

T(Cooking):

" 0:25 "

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Per Serving (excluding unknown items): 811 Calories; 26g Fat (30.3% calories

from fat); 21g Protein; 113g Carbohydrate; 5g Dietary Fiber; 52mg Cholesterol;

2519mg Sodium. Exchanges: 7 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 5 Fat.

 

NOTES : Italy's premier rice dish, risotto has an appealing creamy texture

achieved through constant stirring. This recipe calls for asparagus and

portobello mushrooms, but don't hesitate to add or substitute one or two of your

favorite vegetables and herbs.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

 

 

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