Asparagus & Shiitake Risotto

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Asparagus & Shiitake Risotto

 

Asparagus is the perfect spring veggie and a great way to get essential vitamins

and minerals! Among vegetables, it has the highest source of folate, or folic

acid – just one 5.3 oz serving provides 60% of the recommended daily value.

Folate helps repair damaged cells to help keep your body youthful and strong.

Asparagus is also abundant in vitamins A, C, K, and numerous B vitamins. Give it

a try in this Risotto recipe. It may look gourmet, but it’s a breeze to make.

Ingredients:

 

2 cups arborio rice

3-5 cups veggie broth or water with 2 boullion cubes

2 Tbs. red wine or sherry

salt & pepper (to taste)

8 sun-dried tomatoes, preferably without oil

1/2 pound asparagus

1 cup dried shiitake mushrooms (or other dried variety)

1 cup hot water

1 onion

2-4 cloves garlic, minced

2 Tbs. vegetable oil

Directions:

Soak mushrooms in hot water for 15 minutes (be sure to submerge completely and

cover).

When finished soaking, squeeze out excess water; coarsely chop the mushrooms,

onion and asparagus into 1-inch pieces.

In a large pot, sauté onion in oil for two minutes; add garlic, diced sun-dried

tomatoes and wine (or use 1/4 cup water). Cook for 5 minutes, until onion is

soft.

Add rice, stir for about 1 minute, then add 1/2 cup broth.

When water boils, bring to medium heat and stir constantly; when water is

absorbed, add the rest of the liquid and stir often.

After 10 mins, add asparagus and continue cooking/stirring until rice is tender

(25-30 mins).

Season with salt and pepper, and serve hot.

For this and other great veg recipes, visit www.FatFree.com!

 

 

 

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