• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Asparagus Risotto with Mushrooms and Sun-Drie

  • Recipe Submitted by on

Category: Main Dish, Vegetarian

 Ingredients List

  • 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

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