Asparagus and Shitake Risotto – vegetables – Hope you will like this one also, it is one of the best vegetables. View the video also if available, and feel free to comments, share.
Vegeterian Tips: Make sure to befriend your waiter or waitress. Be polite, friendly, and remember to leave a big tip. Servers have access to your food before you do, and they have information that you don t. So make sure to be nice and you will get everything you want!
Ingredients (use vegan versions):
- 2 cups arborio rice
- 3-5 cups broth (or water with bullion cube added)
- 2 splashes vegan red wine or sherry (about 1 1/2-2 tablespoons)
- salt and pepper to taste
- 8 sun dried tomatoes, not packed in oil
- 1/2 pound asparagus
- 1 cup dried shiitake mushrooms (or your favorite dried variety)
- 1 cup hot wate
- 1 onion
- 2-4 cloves garlic, minced
Directions:
Soak mushrooms in hot water for 15 minutes (cover and force mushrooms
to be submurged). Squeeze out excess water and coursely chop. Chop
asparagus into 1-inch pieces. Chop onion.
In a large pot saute onion in water for a minute or two. Add garlic
and diced sun-dried tomatoes and vegan wine (or use 1/4 cup water). Cook fo
5 minutes, until onion is soft. Add rice, stirring, for about 1
minute. Deglaze pan with 1/2 cup broth. When water boils, bring to
medium and stir constantly. When water is absorbed, add an additional
1/2 cup water. Keep adding water in 1/2 cup increments and stirring
constantly. After 5 to 10 minutes of this, add asparagus and
mushrooms. Continue until rice is tender, about 25 to 30
minutes. Season with salt and pepper. Serve immediately.
Serves:
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