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Ingredientes
- 1/2 lb Fresh asparagus
- 1 1/2 c. Fat free, chicken broth
- 1 c. Dry vermouth
- 2 tsp Extra virgin olive oil
- 1 med Red onion, sliced, (1 c.)
- 1/2 lb Portobello mushrooms, sliced, (3 c.)
- 1/2 c. Arborio or possibly medium grain rice
- 1/2 c. Freshly grated parmesan cheese Salt & freshly grnd pepper
- 1 c. Sliced fresh basil leaves
Direcciones
- Wash asparagus, snap off stems at the point where they break easily (about 1/2 " from the end) & slice into 1/2" pcs.
- Combine broth & vermouth & hot just to simmering in a saucepan or possibly in the microwave on high for 2 min.
- Heat 1 teaspoon of extra virgin olive oil in a large non stick skillet over medium heat.
- Saute/fry onions & mushrooms for 2 min. Add in rice & saute/fry 1 minute. Add in 1/2 c. broth mix & stir. Adjust the heat so the broth is barely simmering.
- As liquid is absorbed, add in more (about 1/2 c. at a time). Simmer 15 min, stirring every 5 min & adding more broth as needed.
- Add in asparagus & simmer 5 min. Test rice. It should be hard, but cooked through. Simmer a few more min if necessary.
- Remove from heat & add in parmesan cheese, remaining teaspoon of extra virgin olive oil and salt & pepper to taste. Sprinkle basil on top.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 488g | |
| Calories 204 | |
| Calories from Fat 86 | 42% |
| Total Fat 9.78g | 12% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 1501mg | 43% |
| Total Carbs 25.61g | 7% |
| Dietary Fiber 7.2g | 24% |
| Sugars 12.51g | 8% |
| Protein 9.62g | 15% |
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