Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 Asparagus & Shitake Risotto 2 cups arborio rice 3 - 5 cups broth 2 Tbsp. red wine Salt & pepper to taste 8 sun-dried tomatoes 1/2 lb. asparagus 1 cup dried shitake mushrooms 1 cup hot water 1 onion, diced 2 - 4 cloves garlic, minced Soak mushrooms in hot water for 15-30 minutes. Squeeze out excess water and coursely chop. Chop asparagus into 1-inch pieces. In a large pot saute onion in water for a minute or two. Add garlic and diced sun-dried tomatoes and wine. Cook for 5 minutes, until onion is soft. Add rice, stirring, for about 1 minute. Deglaze 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. Continue until rice is tender, about 25 to 30 minutes. Season with salt and pepper. Serve immediately. ===== Language is an expression of thought. Everytime you speak, your mind is on Parade Exodus 20:8-11 & Hebrews 4:9 New DSL Internet Access from SBC & http://sbc. Quote Link to comment Share on other sites More sharing options...
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