book - sesame ginger asparagus mushroom risotto

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Asparagus Risotto with Oyster Mushrooms and Ginger

 

Recipe By :Susann Geiskopf-Hadler & Mindy Toomay

Serving Size : 6 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 1/2 cups defatted low-sodium vegetable broth -- (vegetable stock)

1 tablespoon soy sauce

1 tablespoon grated fresh ginger

3/4 pound fresh asparagus

6 ounces fresh oyster mushrooms

1/2 tablespoon dark sesame oil

4 garlic cloves -- minced

1/4 teaspoon red pepper flakes

1/2 medium red bell pepper -- diced

1/8 teaspoon salt

1/4 cup dry sherry

1/2 tablespoon olive oil

1 1/2 cups arborio rice -- (uncooked)

1 green onion -- minced

 

Heat stock, soy sauce and ginger in a saucepan until just steaming, and keep the

broth handy near the stove. Rinse the asparagus spears, break off their tough

stem ends, and cut the spear on a slant into 1-inch pieces. Set aside.

 

Rinse mushrooms, pat dry. Chop coarsely. In a heavy bottom saucepan, heat the

sesame oil over medium heat. Add half the garlic and all the red pepper flakes.

Saute a minute or two. Add bell pepper, asparagus and salt. Saute 3 minutes,

stirring frequently. Stir in the mushrooms, add the sherry and cover the pan.

Cook 2 minutes. Remove from heat and set aside.

 

In large heavy bottom saucepan, heat the olive oil over medium heat. Saute the

remaining garlic for a minute. Add the rice and stir to coat it with oil and

garlic. Add 1 cup of broth to the rice, and stir gently until the liquid is

absorbed. Add remaining broth 1/2-cup at a time, stirring almost constantly and

waiting until the liquid is absorbed before each addition. When the last

addition of broth has been absorbed and the rice is tender, stir in the

asparagus and mushrooms, along with their pan juice. Heat through for 1 minute,

then transfer to a warmed serving bowl and garnish with the green onion. Serve

immediately.

 

Description:

" main dish "

Source:

" Complete Vegan Cookbook "

S(Veg-Recipes):

" Kitpath 2001-Oct-31 "

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Per Serving (excluding unknown items): 245 Calories; 3g Fat (13.2% calories from

fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1145mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

NOTES : Comfort food: This is a stunning Asian-flavored asparagus and mushroom

version of risotto that is a good choice for evenings when appetites are strong.

 

Nutr. Assoc. : 0 0 0 0 4204 0 0 0 0 0 0 0 0 0

 

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