Total Calories: 466
1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a wide heavy saucepan, combine 2 tablespoons of the butter and the oil over medium heat. When the butter has melted, add the onion and cook until it turns golden, about 10 minutes.
2 Add the carrot and celery and cook 2 minutes. Stir in the rice until well coated.
3 Add 1/2 cup of the broth and cook, stirring constantly with a wooden spoon, until the liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring after each addition, for 10 minutes. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan.
4 Stir in the peas, mushrooms, and half of the asparagus. Add salt and pepper to taste. Continue adding broth and stirring 10 minutes more. Stir in the remaining asparagus and tomato. Add broth and stir until the rice is firm yet tender to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so.
5 Remove the risotto pan from the heat. Taste for seasoning. Stir in the parsley and remaining butter. Stir in the cheese. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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