Search Term

Enter a search term (optional)


Select One (optional)



Show only results that have an image


Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Delicious Asparagus Risotto with Mushrooms and Sun Dried Tomatoes


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

  • 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)

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.

Love these recipes? Get MORE delivered to your Inbox – FREE Click Here!


0 Ratings

All fields required.

Rate & Comment

Cancel Reply to Comment

Newsletter Signup

Free Newsletter!

Subscribe to our free recipe newsletter and we will send you delicious recipes and special offers to your inbox. Sign up today!

Please Wait

Thanks for signing up

Sorry, we could not sign you up.

Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips


Connect With Us

Facebook Google Plus Twitter Pinterest
Twitter Blog Email RSS

About Us Advertise Contact Us FAQs Keyword Index News Privacy Policy Submit Your Recipes Subscribe Terms of Service Unsubscribe

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

Was This Helpful?YesNo