Asparagus Risotto with Mushrooms and Sun-Drie
| Yield: | 6 Servings |
| Categories: | Main Dishes, Vegetarian |
| 1 | tb | Olive oil -- extra virgin |
| 1 | lg | Onion -- diced |
| 1 | lg | Leek -- halved and sliced |
| Thinly | ||
| 1 | tb | Garlic -- finely minced |
| 2 | c | Rice, arborio; uncooked |
| Unrinsed | ||
| 1/4 | ts | Black pepper -- freshly |
| Ground | ||
| 8 | c | Vegetable broth |
| 12 | Tomatoes, sundried -- | |
| Thinly | ||
| Sliced | ||
| 1 | c | Asparagus -- thinly sliced |
| On | ||
| The diagonal | ||
| 1 1/2 | c | Mushrooms -- sliced |
| 1/2 | c | Basil, fresh -- coarsely |
| Chopped |
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