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Asparagus and Shitake Risotto

What you need: 

1 cup dried shiitake mushrooms
1 cup hot water
1 onion, chopped
8 sun dried tomatoes, not packed in oil, diced
2-4 cloves garlic, minced
2 splashes red wine or sherry (about 1 1/2-2 tablespoons) or 1/4 cup water
2 cups arborio rice
3-5 cups broth, divided
1/2 pound asparagus, chopped to 1" pieces
salt and pepper, to taste

What you do: 

1. Soak mushrooms in hot water for 15 minutes (cover and force mushrooms to be submerged). Squeeze out excess water and coursely chop.
2. In a large pot, saute onion in water for 1-2 minutes. Add garlic and diced sun-dried tomatoes and vegan wine or water. Cook for 5 minutes, until onion is soft.
3. Add rice, stirring, for about 1 minute. Deglaze pan with 1/2 cup broth. When broth boils, bring to medium and stir constantly. When broth is absorbed, add an additional 1/2 cup.
4. Keep adding broth in 1/2 cup increments and stirring constantly. After 5 to 10 minutes of this, add asparagus and mushrooms. Continue until rice is tender, about 25 to 30 minutes. Season with salt and pepper. Serve immediately.'

Preparation Time: 
Cooking Time: 


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