Preparation time
20 minutes
Ready in
15 minutes
Makes
4 servings
Ingredients
- 1 lb (500 g) Ontario Asparagus
- 1 tbsp (15 mL) olive oil
- 1 Ontario Onion, chopped
- 1 clove garlic, minced
- 1/2 LB (250 g) Ontario Mushrooms, sliced (about 4 cups/1 L)
- 1 cup (250 ml) arborio rice (short-grain rice)
- 2 cups (500 ml) chicken stock
- 1/2 tsp (2 ml) each of dried tarragon and basil
- 1 can (385 ml) 2% evaporated milk
- 1/2 cup (125 ml) freshly grated Parmesan cheese
- 1/4 cup (50 ml) chopped fresh parsley
- 1/4 tsp (1 ml) black pepper
Instructions
Break off and discard tough ends from asparagus; cut into 1-1/2-inch (4 cm) diagonal pieces. In large pot of boiling water, cook asparagus, uncovered for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Set aside.
In heavy saucepan, heat oil over medium-high heat. Add onion, garlic and mushrooms; cover and cook for about 5 minutes or until onions are softened. Stir in rice, chicken stock, tarragon, basil and milk; cook, stirring, until mixture boils. Reduce heat to low; cover and cook for 10 minutes, stirring frequently. Uncover, and cook, stirring, for 5 to 10 minutes longer or until thick and creamy. Stir in Parmesan cheese, parsley, pepper and reserved asparagus. Serve immediately.
Nutritional Information
- Protein: 19.0 grams
- Fat: 10.5 grams
- Carbohydrates: 61.5 grams
- Calories: 417