Asparagus Risotto With Mushrooms And Sun Drie Recipe
Servings: 6
Ingredients
- 1 Tbsp. Extra virgin olive oil -- extra virgin
- 1 lrg Onion -- diced
- 1 lrg Leek -- halved and sliced Thinly
- 1 Tbsp. Garlic -- finely chopped
- 2 c. Rice, arborio, uncooked Unrinsed
- 1/4 tsp Black pepper -- freshly Grnd
- 8 c. Vegetable broth
- 12 x Tomatoes, sundried -- Thinly Sliced
- 1 c. Asparagus -- thinly sliced On The diagonal
- 1 1/2 c. Mushrooms -- sliced
- 1/2 c. Basil, fresh -- coarsely Minced
Directions
- In a large skillet over medium heat, heat extra virgin olive oil. Saute/fry onion, leek and garlic for 3 min. Add in rice and pepper and saute/fry for 5 min more.
- In a separate pot, heat vegetable broth to nearly boiling, then remove from heat. Add in 7 c. broth and sundried tomatoes to rice mix. Reserve remaining 1 c. broth. Bring rice mix to a boil and reduce heat to a lively simmer for 12 min, stirring often.
- Meanwhile, after 10 min, combine reserved c. 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 min, till warm but not completely cooked. Add in mix to simmering rice, mix well and simmer about 5 min more, till mix is creamy and rice is just done.
- Helpful hint: If you do not have a microwave, steam asparagus, mushrooms and basil for 5 min, till asparagus is tender-crisp. Add in to the mix along with remaining 1 c. vegetable broth. Continue cooking and stirring till mix is creamy and rice is done.
- This was the second place winner in Vegetarian Times' recipe contest.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 544g | |
| Recipe makes 6 servings | |
| Calories 299 | |
| Calories from Fat 26 | 9% |
| Total Fat 3.0g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1264mg | 53% |
| Potassium 460mg | 13% |
| Total Carbs 61.41g | 16% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.2g | 5% |
| Protein 6.56g | 10% |
