Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Rice >> Asparagus Risotto with Mushrooms and Sun-Dried Tomatoes

Print this Recipe    Asparagus Risotto with Mushrooms and Sun-Dried Tomatoes

1 Tbs. olive oil
1 large onion, diced
1 large leek, halved and thinly sliced
1 Tbs. minced garlic
2 cups arborio rice
1/4 tsp. pepper
8 cups vegetable broth
12 sun-dried tomatoes, thinly sliced
1 cup thinly sliced asparagus
1 1/2 sliced mushrooms
1/2 cup fresh basil, chopped
1/4 cup grated Parmesan cheese (optional)

In a large skillet over medium heat, heat oil. Add onion, leek
and garlic, saute 3 minutes. Add rice and pepper, saute 5 minutes
more.

In a separate pot, heat vegetable broth to nearly boiling. Add 7
cups hot broth and tomatoes to rice mixture. Bring to a boil,
reduce heat to a simmer and cook 12 minutes, stirring often.

After 10 minutes, combine remaining 1 cup broth, asparagus, mushrooms
and basil in a microwave-safe bowl. Cover loosely and heat in
microwave on high until hot but not completely cooked, about 1 1/2
minutes. Add to simmering rice mixture, stir well and simmer about
5 minutes.

(I lost the last part of the recipe that tell what to do with the
parmesan cheese. I believe that you just added it to the pot, mix
it in thoroughly, then remove the pot from the heat and serve.
Happy leeking!)

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.