Asparagus risotto with mushrooms and sun-drie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil -- extra virgin |
| 1 | large | Onion -- diced |
| 1 | large | Leek -- halved and sliced |
| Thinly | ||
| 1 | tablespoon | Garlic -- finely minced |
| 2 | cups | Rice, arborio; uncooked |
| Unrinsed | ||
| ¼ | teaspoon | Black pepper -- freshly |
| Ground | ||
| 8 | cups | Vegetable broth |
| 12 | Tomatoes, sundried -- | |
| Thinly | ||
| Sliced | ||
| 1 | cup | Asparagus -- thinly sliced |
| On | ||
| The diagonal | ||
| 1½ | cup | Mushrooms -- sliced |
| ½ | cup | Basil, fresh -- coarsely |
| Chopped | ||
Directions
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 1½ 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 fiber.
Source: Vegetarian Times, October 1993/MM by DEEANNE Recipe By :
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