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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