4 (about 1 1/4 cups each)
reduced sodium chicken broth
sliced fresh mushrooms
butter or margarine
dry white wine
sliced fresh asparagus (1- inch pieces), cooked crisp-tender
(2 ounces) shredded Parmesan cheese, divided
Salt and ground black pepper to taste
Cut sausage into ½” cubes; set aside. Bring broth to a boil in a 2-quart saucepan. Reduce heat to low to keep broth hot.
Heat oil in a 4-quart pan over medium-high heat until hot. Add sausage, onion and mushrooms. Cook, stirring frequently, 3-4 minutes or until sausage is lightly browned.
Add butter and rice. Cook, stirring constantly 2 minutes. Stir in wine; cook until liquid has almost completely absorbed.
Stir in ½ cup of heated chicken broth. Cook, stirring constantly until liquid is absorbed. Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
Remove from heat; stir in asparagus, 1/3 cup of Parmesan and parsley. Add salt and pepper to taste. Sprinkle top with remaining Parmesan cheese.
Cook's Tip: Cook asparagus in chicken broth after it comes to a boil in step 1. Cook 2-4 minutes or until just crisp-tender. Remove asparagus from broth using a slotted spoon and continue recipe as directed.