There is an aura of mystery around the creation of the Italian risotto-but not with this recipe. It's streamlined for convenience and bursting with the springtime flavours of asparagus, mushrooms and herbs. All you need is a crisp green salad and a glass of wine to imagine you are in an Italian restaurant.

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Servings: 4

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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