Recipe#12812

Title: Asparagus Risotto

Newsgroups: rec.food.veg.cooking 
 From: wbarbour@ix.netcom.com (Bill Barbour) 
 Content-Type: text/plain, charset=us-ascii 
 Message-ID: rec.food.veg.cooking/328F51E0.73F2@ix.netcom.com 
 Sender: newsmaster@utcs.utoronto.ca 
 Date: Sun, 17 Nov 1996 17:56:48 GMT 

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!)