Risotto with Asparagus and Wild Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1/2 ounce dried chanterelle mushrooms |
8 sun-dried tomatoes, packed without oil |
2 cups boiling water |
2 cups (2-inch) sliced asparagus (about 3/4 pound) |
3 cups fat-free, less-sodium chicken broth |
1 1/2 tablespoons olive oil |
1/3 cup finely chopped shallots |
4 garlic cloves, minced |
1 (8-ounce) package cremini mushrooms, sliced |
1 1/2 cups uncooked arborio or other short-grain rice |
1/2 cup dry white wine |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons (1/2 ounce) grated parmigiano-reggiano or fresh parmesan cheese |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine first 3 ingredients in a bowl; cover and let stand 30 minutes or until soft. Drain in a colander over a bowl, reserving 1 cup soaking liquid. Chop tomatoes; set aside chanterelles and tomatoes.
2. Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.
3. Bring the reserved soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute. Stir in chanterelles, tomatoes, wine, salt, and pepper; cook 2 minutes or until wine is nearly absorbed. Stir in 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total). Add asparagus and cheese, and cook 1 minute. Remove from heat; sprinkle with parsley. Serve immediately.
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