Asparagus and Mushroom Risotto made with brown rice

 

Mushroom and Asparagus Risotto

 

Rice:  1 lb. brown rice, uncooked

 

Bring 5 c. water to a boil in medium (3 quart) saucepan.  Add rice; cover and simmer for about 40 minutes until tender.

 

Vegetables:  1 medium red onion, diced

             1 large red bell pepper, diced

             8 - 10 large mushrooms, sliced

             6 - 8 cloves garlic, minced

 

Cut up above vegetables. Set aside.

 

Seasonings:  1/2 c. dry red wine

             half 4.2 oz. bottle vegetable broth

                 concentrate or enough bouillon cubes                     to make six cups broth

             1 1/2 Tbl. dried or 3 Tbl. fresh parsley,                    chopped

             1/2 tsp. salt

             1/2 tsp. white pepper

             1 Tbl. Tony Chachere’s Creole seasoning

 

In one quart bowl, combine all above seasonings in two   cups of water. Set aside.

 

Miscellaneous:  2 Tbl. olive oil

                12 asparagus spears, cut into 1” pieces

                8 oz. grated Italian cheeses

 

In a large (8 -10 quart) pot, heat olive oil. 

Sauté onions, peppers, mushrooms and garlic for 5 min.

Add seasonings and liquids; increase heat to a low boil.

Add asparagus; simmer for 3-5 minutes.

Add rice to pot.  Gently fold in cheese and serve.

 

Takes one to one and a half hours.

Makes 3 - 4 quarts.