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Delicious Asparagus Risotto with Mushrooms and Sun Dried Tomatoes

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This is risotto defined as delicious. This asparagus risotto recipe will show you how to make risotto that is full of flavor.

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 thinly sliced asparagus
  • 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.

3. In a separate pot, heat vegetable broth to nearly boiling. Add 7 cups hot broth and tomatoes to rice mixture. 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 Parmesan cheese to the pot, mix it in thoroughly, then remove the pot from the heat and serve.

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