Brown Rice Risotto with Asparagus and Porcini Mushrooms

[Guest guest]

Brown Rice Risotto with Asparagus and Porcini

Mushrooms

 

1 large shallot, minced

1/4 cup dried porcini mushroom pieces soaked in warm

water for 30 minutes, drained and chopped, or 1/2 cup

chopped fresh portobello mushroom

2 tablespoons olive oil

7/8 cup brown rice, 1 cup less 2 tablespoons

2 cups vegetable broth

2 tablespoons tomato sauce or 1 tablespoon tomato

paste

1 1 pound bunch fresh asparagus

1/4 cup grated Parmesan cheese

 

Saute the shallot and mushrooms in a heavy, deep

saucepan, and stir in the rice. In a second saucepan,

combine the broth and tomato sauce or paste, and heat

to boiling. Add about 1 cup of the hot broth to the

rice. Remove the remaining broth from the heat. Cook

the rice at the lowest possible simmer, partially

covered, stirring frequently, until the liquid is

almost all absorbed. Add half the remaining broth

(which can be warm or at room temperature) and repeat

the procedure. Pour in the last of the broth and cook

until the rice is tender. Total cooking time should be

about 40 minutes. If all the broth is absorbed before

the rice is cooked (a distinct possibility with brown

rice, which takes so long to cook), add hot water a

little at a time until the desired tenderness is

reached.

Meanwhile, cut the tough ends off the asparagus and

steam the stalks in a small amount of water in a

covered skillet until just tender-crisp, 5 to 6

minutes. Cut the stalks into 2-inch pieces. Stir the

asparagus and cheese into the risotto and serve.

Serves 6.

 

 

 

______________________________\

____

Sponsored Link

 

Mortgage rates near 39yr lows.

$420k for $1,399/mo. Calculate new payment!

www.LowerMyBills.com/lre