Monday, July 19, 2010

Slow Cooker: Risotto with Asparagus & Mushrooms

You don't need to heat up your house and yourself in the summer when you want to eat risotto!  Super easy!

You'll need:
1 1/4 cups arborio rice
2 cups mushrooms, chopped (I used baby bellas)
1/2 lb. asparagus, cut into medium pieces (I used frozen, organic from TJ's)
2 garlic cloves, minced
1 medium onion, diced
3 1/4 cups hot water mixed with 2 vegan bouillon cubes (I used Rapunzel brand) or you can
use vegetable stock
1/4 cup white wine
2 tbsp. extra virgin olive oil
1 tsp. sea salt
nutritional yeast, to taste (or soy parmesan)

I cooked this for 1 1/4 hours on high. (or until rice is tender and liquid is absorbed) Put the olive oil, onion, garlic & mushrooms in first and cook for a few minutes.  Then add in rest of ingredients and stir.  When risotto is done, adjust seasonings & add in nutritional yeast or soy parmesan.  Enoy!

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