Preparation:
In a large skillet over medium heat, heat olive oil. Saute onion, leek and garlic for 3 minutes. Add rice and pepper and saute for 5 minutes.
In a separate pot, heat vegetable broth to nearly boiling, then remove from heat. Add 7 cups broth and sun-dried tomatoes to rice mixture. Reserve remaining 1 cup broth.
Bring rice mixture to a boil and reduce heat to a lively simmer for 12 minutes, stirring often.
After 10 minutes, combine reserved cup of broth, asparagus, mushrooms and basil in a microwave-safe bowl. Cover loosely [Image]with plastic and heat in microwave on high for 1 1/2 minutes, until hot but not completely cooked.
Add mixture to simmering rice, mix well and simmer about 5 minutes more, until mixture is creamy and rice is just done. For extra creamy risotto, stir in parmesan just before serving. Makes 6 to 8 servings.
Helpful Hint: If you don't have a microwave, steam asparagus, mushrooms and basil for 5 minutes, until asparagus is tender crisp. Add to rice mixture along with remaining 1 cup vegetable broth. Continue cooking and stirring until mixture is creamy and rice is don |
