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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