Asparagus Risotto With Mushrooms And Sun-drie

Does that mean He plays favorites for the likes of outspoken Christians like Tim Tebow or Drew Brees? Of course. Because God loves those who are His, even as He loves His own Son, God is certain to favor them. That favor, however, isn’t a path to winning a football game, but is instead the path to true victory, becoming more like Jesus. God isn’t glorified in giving Tim Tebow unlikely victories that somehow redound to God’s glory. No, God is glorified in making His children, including Tim Tebow, more like His Son. Sometimes that means leading them to the thrill of victory. Sometimes it means leading them through the agony of defeat.

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CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Main dish, Vegetarian	6	Servings

INGREDIENTS

1	T	Olive oil, extra virgin
1		Onion, diced
1		Leek, halved and sliced
		Thinly
1	T	Garlic, finely minced
2	c	Rice, arborio uncooked
		Unrinsed
1/4	t	Black pepper, freshly
		Ground
8	c	Vegetable broth
12		Tomatoes, sundried
		Thinly
		Sliced
1	c	Asparagus, thinly sliced
		On
		The diagonal
1 1/2	c	Mushrooms, sliced
1/2	c	Basil, fresh coarsely
		Chopped

INSTRUCTIONS

In a large skillet over medium heat, heat olive oil. Saute onion,  leek
and garlic for 3 minutes. Add rice and pepper and saute for 5  minutes
more.  In a separate pot, heat vegetable broth to nearly boiling, then
remove from heat. Add 7 cups broth and sundried tomatoes to rice
mixture. Reserve remaining 1 cup broth. Bring rice mixture to a boil
and reduce heat to a lively simmer for 12 minutes, stirring often.
Meanwhile, after 10 minutes, combine reserved cup of broth, asparagus,
mushrooms and basil in a microwave-safe bowl. Cover loosely with
plastic and heat in microwave on high for 1 1/2 minutes, until hot  but
not completely cooked. Add mixture to simmering rice, mix well  and
simmer about 5 minutes more, until mixture is creamy and rice is  just
done.  Helpful hint: If you don't have a microwave, steam asparagus,
mushrooms and basil for 5 minutes, until asparagus is tender-crisp.
Add to the mixture along with remaining 1 cup vegetable broth.
Continue cooking and stirring until mixture is creamy and rice is
done.  This was the second place winner in Vegetarian Times' recipe
contest.  Per serving: 344 cal; 9 g prot; 3 g fat; 68 g carb; 0 chol;
94 mg  sod; 3 g fiber.  Source: Vegetarian Times, October 1993/MM by
DEEANNE  Recipe By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 496 Calories From Fat: 50 Total Fat: 5.6g Cholesterol: 3.3mg Sodium: 2201.6mg Potassium: 969.8mg Carbohydrates: 96.5g Fiber: 8.6g Sugar: 3g Protein: 15.7g