Asparagus and Mushroom Spring Risotto
Asparagus and Mushroom Spring Risotto is a home-style recipe made with Fresh Asparagus, Fat Free Chicken Broth, Dry Vermouth, Olive Oil, Red Onion Sliced, and Portobello Mushrooms Sliced.
Ingrédients
- 0.5 lb Fresh Asparagus
- 1.5 cup Fat Free Chicken Broth
- 1.0 cup Dry Vermouth
- 2.0 tsp Olive Oil
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Méthode (aperçu)
- 1
Wash asparagus, snap off stems at the point where they break easily (about
- 2
1/2 " from the end) & slice into 1/2" pieces.
Combine broth & vermouth & warm just to simmering in a saucepan or in the
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