Asparagus and Mushroom Risotto

By á-7859

Ingredients

• 1 Tablespoon light butter
• 2 shallots minced
• 8 0z. mushrooms, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon dried tarragon
• 1 cup Arborio rice
• 3 1/4 cups reduced sodium chicken broth
• 1 lb. thin asparagus, cut diagonally into 1/2 inch pieces
• 1 Tablespoon Parmesan cheese

Preparation

Step 1

In a large saucepan, melt butter oven medium heat. Add shallots and cook until tender, 2-3 minutes.

Add mushrooms, salt, peppers and tarragon; cook, stirring,until mushrooms soften, about 5-8 minutes.

Add rice and cook, stirring until rice begins to stick to the bottom of the pan, 1-2 minutes.

Add broth and bring to boil. Cover, reduce heart to low and cook 10 minutes.

Increase heat to medium high and stir in asparagus. Cook, covered 10 minutes longer, stirring occasionally.

Stir in cheese and serve.