Healthy 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.
Preparation Time10 min
Cooking Time26 min
Cooking MethodMicrowave
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 large leek, halved and thinly sliced
- 1 tablespoon minced garlic
- 2 cup arborio rice
- 1/4 teaspoon pepper
- 8 cup vegetable broth
- 12 sun-dried tomatoes, thinly sliced
- 1 cup thinly sliced asparagus
- 1 1/2 cup sliced mushrooms
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- In a large skillet over medium heat, heat oil. Add onion, leek and garlic, saute 3 minutes.
- 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. Bring to a boil, reduce heat to a simmer and cook 12 minutes, stirring often.
- After 12 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.
- Add to simmering rice mixture, stir well and simmer about 5 minutes.
- Add Parmesan cheese to the pot, mix it in thoroughly, then remove the pot from the heat and serve.