RECIPES

Asparagus and Mushroom Risotto

(NC)—Fabulous with fresh asparagus in the spring.

Yield: 6 to 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients

• 1/4 cup Mazola VegPlus
(canola and vegetable oil blend)

• 1 cup diced onion

• 2 cloves fresh garlic, minced

• 1/2 cup dry white wine

• 2 cups arborio rice

• 6 cups chicken broth

• 3 tablespoons Mazola VegPlus (canola and vegetable oil blend)

• 500g fresh asparagus, trimmed and cut into 3 cm pieces

• 250g shitake OR small portobello mushrooms, sliced

• 3/4 cup parmesan cheese, shaved or shredded

• Salt and pepper, to taste

Instructions

• Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.

• Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.

• Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.

• Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.

• Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.

• Remove from heat and set aside until risotto is nearly finished cooking.

• Risotto is ready after the last cup of broth has been stirred in and rice has thickened.

• Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

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About The Author
©2011 NewsCanada: www.newscanada.com (includes photo)
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(03--2011)

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