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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

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!)


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