Asparagus Risotto with Mushrooms and Sun Dried Tomatoes Recipe

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 large leek, halved and thinly sliced
• 1 tablespoon minced garlic
• 2 cups arborio rice
• 1/4 teaspoon pepper
• 8 cups vegetable broth
• 12 sun-dried tomatoes, thinly sliced
• 1 cup asparagus, thinly sliced
• 1 1/2 sliced mushrooms
• 1/2 cup fresh basil, chopped
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a large skillet over medium heat, heat oil. Add onion, leek and garlic, saute 3 minutes.
    
2. Add rice and pepper, saute 5 minutes more. In a separate pot, heat vegetable broth to nearly boiling. Add 7 cups hot broth and tomatoes to rice mixture.
    
3. Bring to a boil, reduce heat to a simmer and cook 12 minutes, stirring often.
    
4. After 10 minutes, combine remaining 1 cup broth, asparagus, mushrooms and basil in a microwave-safe bowl. Cover loosely and heat in microwave on high until hot but not completely cooked, about 1 1/2 minutes.
    
5. Add to simmering rice mixture, stir well and simmer about 5 minutes.
    
6. Add cheese to the pot, mix it in thoroughly, then remove the pot from the heat and serve.