Asparagus and Shitake Risotto

2 C rice (brown, basmati or arborio)
4 C vegetable broth (or Chick'n Style Seasoning and water)
1½ T red wine, sherry or mirin (optional)
8 sun dried tomato slices, not packed in oil
½ pound asparagus, in 1 inch pieces
1 C dried shitake mushrooms (or any dried mushrooms)
1 onion, chopped
2-4 cloves garlic, minced
1 T balsamic vinegar
1 C hot water
salt and pepper to taste

Soak mushrooms in hot water for 15 minutes (keep under water and covered) Squeeze out excess water and cut in small pieces.

In a large pot saute onion in balsamic vinegar and a little water for a few minutes. Add garlic and diced sun-dried tomatoes and wine (or use ¼ C water). Cook until onion begins to brown. Add rice, stirring, for about 1 minute. Add ½ C broth to deglaze pan. When water boils, bring to medium heat and stir constantly. When broth is absorbed, add water in ½ cup increments, stirring constantly. After 10 minutes, add asparagus. Continue cooking until rice is tender, about 25 to 30 minutes. Season with salt and pepper. Serve immediately.

4 servings, each: Calories 546, Fat 3.25 g. (5% cff), Carbohydrate 85.24 g., Protein 20.53 g.

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©2000 Dr. Neal Pinckney Healing Heart Foundation