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Рецепт Asparagus And Mushroom Spring Risotto
by Global Cookbook

Asparagus And Mushroom Spring Risotto
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Ингредиенты

  • 1/2 lb Fresh asparagus
  • 1 1/2 c. Fat free, chicken broth
  • 1 c. Dry vermouth
  • 2 tsp Extra virgin olive oil
  • 1 med Red onion, sliced, (1 c.)
  • 1/2 lb Portobello mushrooms, sliced, (3 c.)
  • 1/2 c. Arborio or possibly medium grain rice
  • 1/2 c. Freshly grated parmesan cheese Salt & freshly grnd pepper
  • 1 c. Sliced fresh basil leaves

Инструкции

  1. Wash asparagus, snap off stems at the point where they break easily (about 1/2 " from the end) & slice into 1/2" pcs.
  2. Combine broth & vermouth & hot just to simmering in a saucepan or possibly in the microwave on high for 2 min.
  3. Heat 1 teaspoon of extra virgin olive oil in a large non stick skillet over medium heat.
  4. Saute/fry onions & mushrooms for 2 min. Add in rice & saute/fry 1 minute. Add in 1/2 c. broth mix & stir. Adjust the heat so the broth is barely simmering.
  5. As liquid is absorbed, add in more (about 1/2 c. at a time). Simmer 15 min, stirring every 5 min & adding more broth as needed.
  6. Add in asparagus & simmer 5 min. Test rice. It should be hard, but cooked through. Simmer a few more min if necessary.
  7. Remove from heat & add in parmesan cheese, remaining teaspoon of extra virgin olive oil and salt & pepper to taste. Sprinkle basil on top.