Sausage, Asparagus and Mushroom Risotto

1 tablespoon butter

1 tablespoon olive oil

⅔

cup arborio rice

1 can (14 ounces) low-sodium vegetable broth, such as V8

1 link (about 1/4 pound) Italian turkey sausage or sausage of choice, casing removed and crumbled

½

cup sliced button mushrooms

½

cup finely chopped onion

½

cup finely chopped pencil-thin asparagus

½

cup white wine or apple juice

2 tablespoons grated parmesan cheese, or more to taste

Salt and pepper, to taste

Place the butter and oil in a 1½

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

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

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

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

Serves two.

@Recipe nutrition:Nutrition values per serving: 566 calories (33 percent from fat), 21 g fat (5.5 g saturated), 65.5 g carbohydrates, 5.5 g fiber, 20 g protein, 53 mg cholesterol, 641 mg sodium.