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Name: Asparagus Risotto with Mushrooms and Sun-Drie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 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; Ground; 12 Tomatoes, sundried --; Sliced; Chopped; Thinly; 1/4 ts Black pepper -- freshly; 1 c Asparagus -- thinly sliced; 1 tb Garlic -- finely minced; On; 1 lg Onion -- diced; Unrinsed; 8 c Vegetable broth; The diagonal; Thinly

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INGREDIENTS

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
Ground
12 Tomatoes, sundried --
Sliced
Chopped
Thinly
1/4 ts Black pepper -- freshly
1 c Asparagus -- thinly sliced
1 tb Garlic -- finely minced
On
1 lg Onion -- diced
Unrinsed
8 c Vegetable broth
The diagonal
Thinly

Servings

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 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Asparagus Risotto with Mushrooms and Sun-Drie

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
 Ground
12 Tomatoes, sundried --
 Sliced
 Chopped
 Thinly
1/4 ts Black pepper -- freshly
1 c Asparagus -- thinly sliced
1 tb Garlic -- finely minced
 On
1 lg Onion -- diced
 Unrinsed
8 c Vegetable broth
 The diagonal
 Thinly

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (313g)
Recipe Makes: 6 Servings

Calories: 16
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1253.4mg		43 %
Potassium 0.6mg		0 %
Total Carbohydrate 4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 16

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