Asparagus and Mushroom Spring Risotto

Name: Asparagus and Mushroom Spring Risotto
Ingredients: 0.5 pound Fresh Asparagus; 1.5 cup Fat Free Chicken Broth; 1.0 cup Dry Vermouth; 2.0 teaspoon Olive Oil; 1.0 Red Onion Sliced; 0.5 pound Portobello Mushrooms Sliced; 0.5 cup Arborio Or Medium Grain Rice; 0.5 cup Freshly Grated Parmesan Cheese; Salt Amp Freshly Ground Pepper; 1.0 cup Sliced Fresh Basil Leaves

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.

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Ingrediënten

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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Bereiding (voorbeeld)

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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