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Asparagus Risotto with Mushrooms and Sun-Drie

Ingredients :
1	tbl	Olive oil -- extra virgin
1	lrg	Onion -- diced
1	lrg	Leek -- halved and sliced
		Thinly
1	tbl	Garlic -- finely minced
2	cup	Rice, arborio, uncooked
		Unrinsed
1/4	tsp	Black pepper -- freshly
		Ground
8	cup	Vegetable broth
12	x	Tomatoes, sundried --
		Thinly
		Sliced
1	cup	Asparagus -- thinly sliced
		On
		The diagonal
1 1/2	cup	Mushrooms -- sliced
1/2	cup	Basil, fresh -- coarsely
		Chopped

How to cook :

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 more.
In a separate pot, heat vegetable broth to nearly boiling, then remove from heat.
Add 7 cups broth and sundried 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.
Meanwhile, after 10 minutes, combine reserved cup of broth, asparagus, mushrooms and basil in a microwave-safe bowl.
Cover loosely 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.
Helpful hint: If you don't have a microwave, steam asparagus, mushrooms and basil for 5 minutes, until asparagus is tender-crisp.
Add to the mixture along with remaining 1 cup vegetable broth.
Continue cooking and stirring until mixture is creamy and rice is done.
This was the second place winner in Vegetarian Times' recipe contest.

Tags : Vegetarian Main Dish Rice