Asparagus and shiitake risotto

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

1. soak mushrooms in hot water for 15 minutes (cover and force mushrooms to be submerged)
2. squeeze out excess water and coarsely chop
3. chop asparagus into 1-inch pieces
4. chop up onion
5. in a large pot saute onion in water for 1 to 2 minutes
6. add garlic and diced sun-dried tomatoes and vegan wine (or use 1/4 cup water)
7. cook for 5 minutes, until onion is soft
8. add rice, stirring, for about 1 minute
9. de-glaze pan with 1/2 cup broth
10. when water boils, bring to medium and stir constantly
11. when water is absorbed, add an additional 1/2 cup water
12. keep adding water in 1/2 cup increments and stirring constantly
13. after 5 to 10 minutes of this, add asparagus and mushrooms
14. continue until rice is tender, about 25 to 30 minutes
15. season with salt & pepper
16. serve immediately