Asparagus Risotto With Mushrooms And Sun-Drie
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Asparagus Risotto With Mushrooms And Sun-Drie
  Asparagus    Risotto    Mushrooms    Vegetarian  
Last updated 6/12/2012 1:05:16 AM. Recipe ID 30156. Report a problem with this recipe.
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      Title: Asparagus risotto with mushrooms and sun-drie
 Categories: Vegetarian, Main dish
      Yield: 6 Servings
 
      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 fiber.
  




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Recipe ID 30156 (Apr 03, 2005)

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