Ingredients
- 2 cups arborio rice
- 3-5 cups broth
- 1 1/2-2 tbsp vegan red wine or sherry
- 8 sun dried tomatoes, not packed in oil
- 1/2 pound asparagus
- 1 cup dried shitake mushrooms
- 2-4 cloves garlic, minced
- 1 onion
- 1 cup hot water
- salt & pepper
Instructions
- soak mushrooms in hot water for 15 minutes (cover and force mushrooms to be submerged)
- squeeze out excess water and coarsely chop
- chop asparagus into 1-inch pieces
- chop up onion
- in a large pot saute onion in water for 1 to 2 minutes
- add garlic and diced sun-dried tomatoes and vegan wine (or use 1/4 cup water)
- cook for 5 minutes, until onion is soft
- add rice, stirring, for about 1 minute
- de-glaze pan with 1/2 cup broth
- when water boils, bring to medium and stir constantly
- when water is absorbed, add an additional 1/2 cup water
- keep adding water 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 & pepper
- serve immediately