rants & recipes

Creamy Asparagus Mushroom Risotto

Posted by trktos on 22-August-2008

Ingredients:

  • 1/2 onion, diced
  • 1 clove garlic, diced
  • olive oil
  • approx. 6 sun-dried tomatoes, finely chopped
  • 4 cups vegetable broth (I used water and 1 Rapunzel vegetable cube)
  • 1 heaping cup of arborio rice
  • 1 bunch asapargus, chopped
  • 6-8 ounces mushrooms, sliced
  • approx. 1 cup chopped, roasted cashews
  • salt and black pepper, to taste

Instructions:

  1. Sauté onions and garlic in olive oil for a few minutes.
  2. Add rice and sauté for 5 minutes.
  3. In the meantime, bring 3 cups of broth to a boil, with sun-dried tomatoes and lower heat.
  4. Add rice mixture to water and let simmer for about 12 minutes.
  5. While rice is cooking, steam asparagus and mushrooms in the remaining cup of broth until crisp tender – they’ll cook more with the rice.
  6. Add asparagus, mushrooms and broth to rice and simmer for about 5 more minutes.
  7. Add cashews, salt and pepper; let cool slightly before serving.

Notes:

  • I served this with Morningstar Chick’n Strips.
  • Adjusted from this recipe.
Advertisements

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

 
%d bloggers like this: