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Asparagus Risotto with Mushrooms Recipe
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To make Asparagus Risotto with Mushrooms you will need
Ingredients
| 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 | | 1/4 | teaspoons | Black pepper -- freshly | | | Ground | | 8 | cups | Vegetable broth | | 12 | | Tomatoes, sundried -- | | | Thinly | | | Sliced | | 1 | cup | Asparagus -- thinly sliced | | | On | | | The diagonal | | 1 1/2 | cups | Mushrooms -- sliced | | 1/2 | cups | Basil, fresh -- coarsely | | | Chopped |
Instructions
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.
Enjoy your Asparagus Risotto with Mushrooms
How much is in a cup?
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Thu 7 Aug 2008
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