Asparagus Risotto With Mushrooms And Sun Drie Recip

Name: Asparagus Risotto With Mushrooms And Sun Drie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large skillet over medium heat, heat extra virgin olive oil.
2
Saute/fry onion, leek and garlic for 3 min.
3
Add in rice and pepper and saute/fry for 5 min more.
4
In a separate pot, heat vegetable broth to nearly boiling, then remove from heat.
5
Add in 7 c. broth and sundried tomatoes to rice mix.
6
Reserve remaining 1 c. broth.
7
Bring rice mix to a boil and reduce heat to a lively simmer for 12 min, stirring often.
8
Meanwhile, after 10 min, combine reserved c. of broth, asparagus, mushrooms and basil in a microwave-safe bowl.
9
Cover loosely with plastic and heat in microwave on high for 1 1/2 min, till warm but not completely cooked.
10
Add in mix to simmering rice, mix well and simmer about 5 min more, till mix is creamy and rice is just done.
11
Helpful hint: If you do not have a microwave, steam asparagus, mushrooms and basil for 5 min, till asparagus is tender-crisp.
12
Add in to the mix along with remaining 1 c. vegetable broth.
13
Continue cooking and stirring till mix is creamy and rice is done.
14
This was the second place winner in Vegetarian Times' recipe contest.

602

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. Extra virgin olive oil -- extra virgin, 1 lrg Onion -- diced, 1 lrg Leek -- halved and sliced Thinly, 1 Tbsp. Garlic -- finely chopped, and more.

Yes, Asparagus Risotto With Mushrooms And Sun Drie Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Risotto With Mushrooms And Sun Drie Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions