Side Pannel
Asparagus Risotto with Mushrooms and Sun-Drie
Asparagus Risotto with Mushrooms and Sun-Drie
- Recipe Submitted by ADMIN on 09/26/2007
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
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 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.
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.
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