| previous | next |
Title: Asparagus Risotto with Mushrooms and Sun-Drie
Categories: Vegetarian Main
Yield: 6 Servings
| 1 | tb | Olive oil; extra virgin |
| 1 | lg | Onion; diced |
| 1 | lg | Leek; halved and sliced thinly |
| 1 | tb | Garlic; finely minced |
| 2 | c | Rice, arborio; uncooked unrinsed |
| 1/4 | ts | Black pepper; freshly ground |
| 8 | c | Vegetable broth |
| 12 | Tomatoes, sundried; thinly sliced | |
| 1 | c | Asparagus; thinly sliced on the diagonal |
| 1 1/2 | c | Mushrooms; sliced |
| 1/2 | c | Basil, fresh; coarsely chopped |
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 fiber.
Source: Vegetarian Times, October 1993/MM by DEEANNE
| previous | next |