ASPARAGUS, MUSHROOMS, ARTICHOKE AND SUN DRIED TOMATOES ENJOY DAN:

ASPARAGUS, MUSHROOMS ARTICHOKE AND SUN DRIED TOMATOES

                                                                                                 By CHEF DAN:

Serves 2

INGREDIENTS:

2-cups broth

1 cup water

1/4-cup white wine

2 teaspoons olive oil

2 teaspoons butter

1/2-pound of fresh asparagus, trimmed, peeled and cut on the bias in 2-inch pieces

7 baby portabella mushrooms, halved

3-sun dried tomatoes, julienne cut

3-artichoke hearts, chopped

1 garlic clove, finely minced

2 shallots, finely chopped

1/2- cup tartufo with black truffle risotto mix

1/2-cup firm tofu

1 tablespoon fresh tarragon, chopped

1 tablespoon MEYER lemon juice

Sea salt and freshly ground black pepper to taste

1/4-cup mozzarella cheese

PREPARATION:

1.   Add broth, water, lemon juice, and tarragon into a sauce-pan and bring to a boil, reduce heat and let simmer.

2.   In a skillet add oil and butter, over medium-heat and when sizzling.

3.   Add garlic, shallots, tofu and sauté for 2 minutes.

4.   Add risotto, white wine and sauté until wine has dissolved, 1-2 minutes.

5.   Reduce heat and add warm broth to the risotto.

6.   Stirring frequently until broth is absorbed, about 15 minutes.

7.   Add mushrooms; sun dried tomatoes, artichokes and mozzarella cheese.

8.   Stir until cheese has melted.

ENJOY DAN:       BON-APPETITE!!