Asparagus & Mushroom Risotto - Gh_9405 Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Olive or salad oil,
1 medium: Onion, chopped
1 1/2 lbs: Asparagus, tough ends
1 medium: Red pepper, cut into 1-inch
-trimmed and spears cut into,
-long matchstick-thin strips,
-1 1/2: -inch pieces,
2 package: , (5.7-oz) primavera-flavor OR
2 medium: Carrots, thinly sliced
-mushroom-flavor risotto mix,
1/4 lbs: Shiitake mushrooms, stems
Parsley sprigs for garnish,
-removed and caps sliced,
Grated Parmesan cheese, opt
-1/4 inch thick: ,
Directions:
ABOUT 40 MINUTES BEFORE SERVING:
1. In 4-quart saucepan over medium-high heat, in 1 T hot olive or
salad oil, cook asparagus until golden and tender-crisp. With slotted
spoon, remove asparagus to bowl.
2. In oil remaining in saucepan and 1 T additional hot olive or salad
oil, cook carrots, mushrooms, and onion until vegetables are ten-
der-crisp and beginning to brown. Add red pepper; cook, stirring, 1
minute.
3. Add risotto mix and 4 C water, over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 minutes. Remove saucepan from
heat. Stir in asparagus; cover and let stand 5 minutes to allow rice
to absorb liquid.
4. To serve, spoon risotto onto platter. Garnish with parsley sprigs.
Serve with grated Parmesan cheese, if you like.
Each serving without Parmeran: About 440 calories, 1 0 g fat, 0 mg
cholesterol, 995 mg sodium.
Good Housekeeping/May94/scanned & fixed by DP & GG
Source from luhu.jp
1. In 4-quart saucepan over medium-high heat, in 1 T hot olive or
salad oil, cook asparagus until golden and tender-crisp. With slotted
spoon, remove asparagus to bowl.
2. In oil remaining in saucepan and 1 T additional hot olive or salad
oil, cook carrots, mushrooms, and onion until vegetables are ten-
der-crisp and beginning to brown. Add red pepper; cook, stirring, 1
minute.
3. Add risotto mix and 4 C water, over high heat, heat to boiling.
Reduce heat to low; cover and simmer 20 minutes. Remove saucepan from
heat. Stir in asparagus; cover and let stand 5 minutes to allow rice
to absorb liquid.
4. To serve, spoon risotto onto platter. Garnish with parsley sprigs.
Serve with grated Parmesan cheese, if you like.
Each serving without Parmeran: About 440 calories, 1 0 g fat, 0 mg
cholesterol, 995 mg sodium.
Good Housekeeping/May94/scanned & fixed by DP & GG
Source from luhu.jp