2Tablespoonsof olive oil (optional-- for sauteing, you can use water)
2cupsof sliced fresh mushrooms
½ cupof chopped onion
2garlic cloves minced
1cupof uncooked Arborio rice
3cupsof vegetable broth
¾ cupof bite-size asparagus pieces
¾ cupof seeded and diced tomato
¼ cupof shredded carrot
3Tablespoonsof snipped fresh basil
Instructions
In a large saucepan over medium heat, heat the oil. Add mushrooms, onion, and garlic and cook until onion is tender.
Add rice. Cook and stir for about 5 minutes more until rice is golden brown.
Meanwhile, in another saucepan, bring broth to a boil; reduce heat and simmer. Slowly add 1 cup of the broth to the rice mixture, stirring constantly.
Continue to cook and stir over medium heat until the liquid is absorbed. Add another 1/2 cup broth and the asparagus to the rice mixture, stirring constantly. Continue to cook and stir until liquid is absorbed. Add another 1 cup broth,1/2 cup at a time, stirring constantly until the broth has been absorbed. (This should take about 15 minutes.)
Stir in the remaining 1/2 cup broth, tomato, and carrot. Cook and stir until rice is slightly creamy and just tender. Stir in basil. Serve immediately.
Video
Notes
Get the right rice: it really all starts with the rice. You simply can’t make true risotto without arborio rice. The high starch content it releases into the pot is what gives risotto a creamy texture.
Stirring: It’s not necessary to stir constantly the entire time it cooks, but it does need a lot of attention and frequent stirring.
Add broth slowly: Follow the instructions and add the water in small amounts and allow it to fully absorb into the rice before adding more.