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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This was one of my dad's recipes. You can always freeze unused parts of the asparagus for soup or stir frys. This is a quick and easy risotto to make. No fuss no muss you make it in the microwave in one dish. Very, very tasty. I hope you enjoy this dish as much as we do. Ingredients:
1 onion, medium, chopped |
1/4 lb mushroom, sliced |
2 tablespoons butter |
2 tablespoons olive oil |
2 cups arborio rice, italian risotto rice |
1 teaspoon salt |
1 teaspoon white pepper |
3 1/2 cups chicken broth |
1/2 cup dry white wine |
1/4 teaspoon turmeric |
1/2 lb asparagus, fresh |
1/3 cup parmesan cheese, ground |
Directions:
1. Using a 3 quart dish, combine onion, mushrooms, oil and butter.
2. Cover and place in microwave on high for 5 minutes.
3. Stir in rice, broth, wine and turmeric.
4. Cover again and microwave on high for 15 minutes.
5. Cut asparagus into 1 inch pieces.
6. Next, stir rice mixture and microwave on high uncovered for 10 minutes.
7. Now with a fork toss the asparagus into the rice.
8. Cover and microwave on high for 5 minutes more.
9. Remove the rice from the microwave and let stand (covered), for 5 minutes.
10. Stir in the parmesan cheese with fork and season with salt and pepper.
11. Enjoy!
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