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Recipe Name: Asparagus Risotto With Mushrooms And Sun-drie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 6

1 Tablespoon(s) Olive oil, extra virgin
1 Onion, diced
1 Leek, halved and sliced
1 Tablespoon(s) Garlic, finely minced
2 Cup(s) Rice, arborio uncooked
1/4 Teaspoon(s) Black pepper, freshly
8 Cup(s) Vegetable broth
12 Tomatoes, sundried
1 Cup(s) Asparagus, thinly sliced
The diagonal
1 1/2 Cup(s) Mushrooms, sliced
1/2 Cup(s) Basil, fresh coarsely
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. Source: Vegetarian Times, October 1993/MM by
DEEANNE Recipe By : File

Nutrition (calculated from recipe ingredients)
Calories: 496
Calories From Fat: 50
Total Fat: 5.6g
Cholesterol: 3.3mg
Sodium: 2201.6mg
Potassium: 969.8mg
Carbohydrates: 96.5g
Fiber: 8.6g
Sugar: 3g
Protein: 15.7g

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