Asparagus and Mushroom Risotto
By á-7859
Rate this recipe
0/5
(0 Votes)
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
Details
Servings 4
Preparation time 15mins
Cooking time 16mins
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.
You'll also love
- Fish or Seafood - Santa Fe Salmon 0/5 (0 Votes)
- Cola Nut Salmon 0/5 (0 Votes)
- Old Fashioned Date Loaf Candy 0/5 (0 Votes)
- Carrot Cake 0/5 (0 Votes)
- Rhubarb Platz 0/5 (0 Votes)
- Thai Green Curry with Chicken,... 3/5 (2 Votes)
- No Peek Chicken Pot 0/5 (0 Votes)
- Ritamay's Asparagus & Artichoke... 0/5 (0 Votes)
Review this recipe