Title: Asparagus Risotto with Mushrooms and Sun-Drie
Categories: Vegetarian, Main dish
Yield: 6 Servings
1 tb Olive oil — extra virgin
1 lg Onion — diced
1 lg Leek — halved and sliced
1 tb Garlic — finely minced
2 c Rice, arborio; uncooked
1/4 ts Black pepper — freshly
8 c Vegetable broth
12 Tomatoes, sundried —
1 c Asparagus — thinly sliced
1 1/2 c Mushrooms — sliced
1/2 c Basil, fresh — coarsely
In a large skillet over medium heat, heat olive oil. Saute onion, leek and
garlic for 3 minutes. Add rice and pepper and saute for 5 minutes more.
In a separate pot, heat vegetable broth to nearly boiling, then remove from
heat. Add 7 cups broth and sundried tomatoes to rice mixture. Reserve
remaining 1 cup broth. Bring rice mixture to a boil and reduce heat to a
lively simmer for 12 minutes, stirring often.
Meanwhile, after 10 minutes, combine reserved cup of broth, asparagus,
mushrooms and basil in a microwave-safe bowl. Cover loosely with plastic
and heat in microwave on high for 1 1/2 minutes, until hot but not
completely cooked. Add mixture to simmering rice, mix well and simmer about
5 minutes more, until mixture is creamy and rice is just done.
Helpful hint: If you don’t have a microwave, steam asparagus, mushrooms and
basil for 5 minutes, until asparagus is tender-crisp. Add to the mixture
along with remaining 1 cup vegetable broth. Continue cooking and stirring
until mixture is creamy and rice is done.
This was the second place winner in Vegetarian Times’ recipe contest.
Per serving: 344 cal; 9 g prot; 3 g fat; 68 g carb; 0 chol; 94 mg sod; 3 g
Source: Vegetarian Times, October 1993/MM by DEEANNE
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