Asparagus and Mushroom Spring Risotto
| Yield: | 1 Servings |
| Categories: |
| 1/2 | lb | Fresh asparagus |
| 1 1/2 | c | Fat free; chicken broth |
| 1 | c | Dry vermouth |
| 2 | ts | Olive oil |
| 1 | md | Red onion; sliced, (1 cup) |
| 1/2 | lb | Portobello mushrooms; sliced, (3 cups) |
| 1/2 | c | Arborio or medium grain rice |
| 1/2 | c | Freshly grated parmesan cheese |
| Salt & freshly ground pepper | ||
| 1 | c | Sliced fresh basil leaves |
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