Asparagus and Shitake Risotto

Ingredients (use vegan versions):

• 2 cups arborio rice
• 3-5 cups broth (or water with bullion cube added)
• 2 splashes vegan red wine or sherry (about 1 1/2-2 tablespoons)
• salt and pepper to taste
• 8 sun dried tomatoes, not packed in oil
• 1/2 pound asparagus
• 1 cup dried shiitake mushrooms (or your favorite dried variety)
• 1 cup hot water
• 1 onion
• 2-4 cloves garlic, minced

Directions:

Soak mushrooms in hot water for 15 minutes (cover and force mushrooms to be submurged). Squeeze out excess water and coursely chop. Chop asparagus into 1-inch pieces. Chop onion.

In a large pot saute onion in water for a minute or two. Add garlic and diced sun-dried tomatoes and vegan wine (or use 1/4 cup water). Cook for 5 minutes, until onion is soft. Add rice, stirring, for about 1 minute. Deglaze pan with 1/2 cup broth. When water boils, bring to medium and stir constantly. When water is absorbed, add an additional 1/2 cup water. Keep adding water in 1/2 cup increments and stirring constantly. After 5 to 10 minutes of this, add asparagus and mushrooms. Continue until rice is tender, about 25 to 30 minutes. Season with salt and pepper. Serve immediately.