Risotto -- Asparagus and Mushroom

Asparagus and Mushroom Risotto

1 Tbs. olive oil
1 medium red onion, chopped
1 large red bell pepper, seeded and diced
8 oz. white button mushrooms thickly sliced
4 oz. oyster or cremini mushrooms, thickly
sliced 2 cloves garlic minced
1 1/2 cups Arborio rice
4 cups simmering vegetable stock or hot tap water
1/2 cup dry white wine
1 1/2 Tbs. dried parsley or 3 to 4 Tbs chopped fresh parsley
1/2 tsp. each salt and white pepper
10 to 12 asparagus spears, trimmed and cut into 1-inch pieces 1/4
plus 2 Tbs. grated Parmesan or Romano cheese (optional,

In large saucepan, heat oil over medium heat. Add onion, bell pepper, mushrooms and garlic. Cook about 8 minutes, stirring frequently. (!see advice at end!) Stir in rice, 2 cups stock or water, wine, parsley, salt and white pepper; bring to simmer over medium-high heat. Cook over low heat, uncovered, for about 10 minutes, stirring frequently.

Stir in remaining stock or water and asparagus. Cook, continuing to stir, until rice is tender, about 10 to 12 minutes.

Remove from heat; fold in cheese if using. Serve if desired, with warm Italian bread.

Makes 6 servings.
PER 1-CUP SERVING 269 CAL.; 6G PROT. 3G
TOTAL FAT (0.4G SAT. FAT); 52G CARB.; 0CHOL.; 249MG SOD.; 3G FIBER.
LACTO/VEGAN


ADVICE
Remove the satueed onion/peppers/etc to the side and get the rice started in a little warmed olive oil (well coat rice) and get pretty well done before adding the stuff back and adding the asparagras/etc - it takes a lot of liquid (used 2 cans of broth) - make sure warm liquids first and we added pecorino grated at table