Asparagus and Mushroom Risotto made with brown rice
Thanks to Joni Reed for this wonderful redux
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.