Sausage, Asparagus and Mushroom Risotto

Recipe Directions

1 tablespoon butter
1 tablespoon olive oil
2/3 cup Arborio rice
1 can (14 ounces) low-sodium tomato-vegetable juice, such as V-8*
1 link (about 1/4 pound) Italian turkey sausage, or sausage of choice, casing removed and crumbled
1/2 cup sliced button mushrooms
1/2 cup finely chopped onion
1/2 cup finely chopped pencil-thin asparagus*
1/2 cup white wine or apple juice
2 tablespoons grated Parmesan cheese, or more to taste
Salt and pepper to taste

Place butter and oil in a 1 1/2-quart microwave-safe bowl. Microwave, uncovered on high, until butter melts, about 1 minute. Stir in rice and microwave, uncovered on high, until rice begins to turn translucent, about 2 minutes.

Stir in tomato juice, cover with microwave-safe plastic wrap (or use a lid), and microwave on high until mixture reaches a full boil, 7 to 9 minutes.

Meanwhile, cook sausage, onion and mushrooms in a medium nonstick skillet until sausage is cooked through. Remove rice mixture from microwave, uncover, and stir well. Continue to microwave on high, uncovered, for 5 more minutes, or until rice is almost done. (Rice should be moist, al dente in texture, but not soupy).

Stir in sausage mixture, asparagus and wine. Continue to microwave, uncovered, until rice is done and asparagus is crisp-tender, about 2 to 3 minutes. Stir in cheese and serve immediately. Serve additional cheese for topping at the table, if desired.

* Cooking Notes

Our Desperation Dinners newspaper column mistakenly referred to the V-8 as vegetable "broth." What you need here is V-8 juice. Sorry for the mix-up!