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Brown Rice Risotto with Asparagus and Mushrooms

Note: These recipes use NZ measurements. 1 c = 1 cup = 250 ml. 1 T = 1 tablespoon = 15 ml. 1 D = 2 teaspoons. 1 t = 1 teaspoon = 5ml. If you're in America, you may find you need a little extra baking powder in recipes that use it.

1 large shallot, minced
1 cup mushrooms, chopped
2 tablespoons olive oil
1 cup brown rice
2 cups chicken broth
1 tablespoon tomato paste
1-pound of fresh asparagus
1/4 cup grated Parmesan cheese

Saute onion, mushrooms and rice. Heat stock and paste to boiling and add gradually. Cook partially covered.
Steam asparagus for 5-6 minutes and add just before serving.

Source: http://homecooking.about.com/library/archive/blv79.htm

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