Recipe - Asparagus Risotto With Mushrooms And Sun-Drie

1 tablespoon Olive oil extra virgin
1 lg Onion minced
1 lg Leek halved and cut or sliced up
Thinly
1 tablespoon Garlic finely minced
2 cup Rice, arborio; uncooked
Unrinsed
One fourth teaspoon Black pepper freshly
Ground
8 cup Vegetable broth
12 Tomatoes, sundried
Thinly
Sliced
1 cup Asparagus thinly cut or sliced up
On
The diagonal
1 One half cup Mushrooms cut or sliced up
One half cup Basil, fresh coarsely
Chopped

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 microwavesafe bowl. Cover loosely with plastic
and heat in microwave on high for 1 One half 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 tendercrisp. 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip