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Toasted sesame seeds lend a nutty flavor to this quick and easy twist on risotto, which is tossed with some of the season’s best produce.
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes 4 (1-cup) servings.


• 1 cup Arborio rice
• 3 tablespoons McCormick® Sesame Seed 
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 package (8 ounces) sliced cremini or baby portobello mushrooms
• 1/2 pound asparagus spears, trimmed and cut into 1-inch pieces 
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt

Bring 6 cups water to boil in large saucepan. Add rice; return to boil. Reduce heat to medium and cook, uncovered, 12 to 15 minutes or until rice is tender with a little bite in the center, stirring occasionally.  Drain rice, reserving 1 cup of the liquid.  Return rice to saucepan.  Cover to keep warm. 

Meanwhile, heat a skillet over medium heat. Add sesame; cook and stir 3 to 4 minutes or until golden. Immediately pour out of hot pan to avoid over-toasting. 

Add oil and garlic to same skillet. Cook and stir on medium heat 1 minute.  Add mushrooms; toss to coat with oil. Cook and stir about 5 minutes or until browned and tender.  Add asparagus; cook and stir 3 to 4 minutes or until tender-crisp.  Stir vegetables, toasted sesame, cheese and salt into rice.  Stir in reserved liquid, 1/4 cup at a time, until desired creaminess.   

Nutritional Information Per Serving:
About 262 Calories, Fat 14g, Protein 11g, Carbohydrates 23g, Cholesterol 10mg, Sodium 562mg, Fiber 2g

Copyright © 2006 McCormick & Company, Inc. All Rights Reserved.


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