Asparagus Risotto with Mushrooms and Sun-Drie

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Try this Asparagus Risotto with Mushrooms and Sun-Drie recipe, or contribute your own.


1 tb Olive oil -- extra virgin
1 lg Leek -- halved and sliced
2 c Rice, arborio; uncooked
1 1/2 c Mushrooms -- sliced
1/2 c Basil, fresh -- coarsely
12 Tomatoes, sundried --
1/4 ts Black pepper -- freshly
1 c Asparagus -- thinly sliced
1 tb Garlic -- finely minced
1 lg Onion -- diced
8 c Vegetable broth
The diagonal

Original recipe makes 6 Servings



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 dont 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 : File

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