Asparagus and Shitake Risotto


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 water
  • 1 onion
  • 2-4 cloves garlic, minced


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 for
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.


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