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Receta Asparagus Risotto With Mushrooms And Sun Drie
by Global Cookbook

Asparagus Risotto With Mushrooms And Sun Drie
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  Raciónes: 6

Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This was the second place winner in Vegetarian Times' recipe contest.