Asparagus Risotto with Sun-Dried Tomatoes
Makes 6 Servings
By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
In addition to being high in fiber and low in calories, asparagus is one of the best vegetable sources of folic acid, which is necessary for blood-cell formation, growth, and the prevention of liver disease. Serve it simply steamed, with lemon juice and a sprinkling of Parmesan cheese, or in this filling and tasty risotto.
Prep Time: 15 min.
- 2 Tablespoons of Olive Oil
- 1/2 Yellow Onion Diced
- 8 Sun-Dried Tomatoes Sliced Into Thin Strips
- 1.5 Cups Asparagus Sliced Diagonally Into 1 Inch Pieces
- 1 Teaspoon of Minced Garlic
- 2 Cups (1 Pound) Arborio Rice
- 4 Cups Vegetable Broth
- 1/2 Cup Minced Flat-Leaf Parsley
- 1/4 Cup Grated Soy Parmesan Cheese or Parmesan Cheese
- Salt and Fresh Ground Pepper To Taste
Cooking Time: 35-40 min.
In a large saucepan, heat the oil over medium heat. When the oil is shimmering, add the onion, tomatoes, asparagus, and garlic; saute 3-5 minutes, until the vegetables are tender. Add the rice, stirring constantly, until the rice is coated.
Heat the vegetable broth to boiling in a medium pot. Add the rice mixture to the broth, return to a boil, and then reduce to simmer 10-15 minutes, until mixture starts to thicken. Cover and simmer 10-15 minutes, until the rice is creamy and cooked through. season with salt and pepper to taste, sprinkle with the parsley and a Soy Parmesan cheese and serve.
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.