Asparagus Risotto

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Category : Pastas/Risottos

Recipe : Asparagus Risotto

Makes 4 servings

1 teaspoon olive oil
3/4 cup thinly sliced scallions
2 cups thickly sliced mushrooms
5 ounces Arborio or other short-grain rice
2 fluid ounces (1/4 cup) dry sherry
1/2 teaspoon salt
1 1/4 cups cut asparagus (1" pieces)
1/2 cup fresh or thawed frozen green peas
3 ounces freshly grated Parmesan cheese
1/2 teaspoon freshly ground black pepper

In large saucepan, heat oil; add scallions. Cook over medium-high heat, stirring
frequently, 4 minutes, until softened. Add mushrooms; cook, stirring frequently,
5 minutes, until softened. Add rice; stir to coat. Stir in sherry; cook, stirring
frequently, 4 minutes, until sherry is absorbed.
Add 1/2 cup water and the salt to rice mixture; cook, stirring con- stantly, until
liquid is absorbed. Continuing to stir, add 1 1/2 cups water, 1/2 cup at a time;
cook, stirring constantly after each addition, 18-20 minutes, until all liquid is
absorbed, rice is tender and mixture is creamy. Stir asparagus and peas into rice
mixture; cook, stirring occasionally, 4 minutes, until asparagus is softened. Stir
in cheese and pepper.

SERVING (1 1/4 CUPS) PROVIDES: 1/4 Fat, 2 Vegetables, 1 Protein, 1 1/2 Breads,
15 Optional Calories.

PER SERVING: 293 Calories, 8 g Total Fat, 4 g Saturated Fat, 17 mg Cholesterol, 677
mg Sodium, 37 g Total Carbohydrate, 2 g Dietary Fiber, 15 g Protein, 327 mg Calcium.