Saturday, April 24, 2010

Sausage, Asparagus and Mushroom Risotto

Believe it or not this is a great recipe.

1 Tbs butter
1Tbs olive oil
2/3 cup arborio rice
14 oz vegetable broth
1 chopped Tofurky Italian Sausage with sun-dried tomatoes and basil
1/2 cup sliced mushrooms
1/2 cup finely chopped onion
1/2 cup chopped pencil thin asparagus (maybe I used more than that, maybe 8 spears)
1/2 cup white wine
2 Tbs grated parmesan
s & p to taste

Put butter and oil into a microwave safe bowl.
Don't cover, melt in the microwave ( Maybe 1 min)
Stir in the rice, microwave for 2 min until the rice becomes translucent

Stir in the broth ( mine was frozen, but it still worked well)
Cover with a microwave safe lid or plastic wrap
Microwave until mixture reaches a full boil, 7-9min

Meanwhile, saute the onions, mushrooms and sausage until done
Actually I sauted the chopped spears a little but not the tips
Remove the rice mix from the microwave and stir.
Continue to microwave uncovered for 5 min or until rice is almost done
Moist, al dente but definitely not soupy. Mine was a tad soupy.

Stir in the sausage mix, asparagus tips and wine.
Microwave about 2 more minutes until rice is done, but asparagus is still crisp
Stir in the chees and salt and pepper.
Serve immediately will additional cheese at the table (didn't do it)

Although this says serve immediately, it was GREAT next day.
The flavors really layered well.

Bon Apetit

Adapted from Desperation DInners, Beverly Mills with alicia ross
San diego Union Tribune Wed April 7 2010.

Original says 566 calories, but I don't know what it is without the REAL sausage.
33% from fat