Asparagus Risotto with Oyster Mushrooms and Ginger

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

5 1/2 cups vegetable stock
1 Tbsp. soy sauce
1 Tbsp. grated fresh ginger
1 lb. asparagus
6 oz. oyster mushrooms
2 tsp. dark sesame oil
4 cloves garlic, minced
1/4 tsp. dried red chili flakes
1/2 medium red bell pepper, diced
1/8 tsp. salt
1/4 cup dry sherry
2 tsp. olive oil
1 1/2 cups uncooked arborio rice
3 minced green onions

Heat the stock, soy sauce, and ginger in a saucepan until just steaming, and keep this broth handy near the stove.  Rinse the asparagus, break off and discard the tough stem ends, and cut at a slant into 1-inch pieces.  Rinse the mushrooms, pat dry, and chop coarsely.

In a large heavy-bottomed saucepan, heat the sesame oil over medium heat.  Add half of the garlic and the red chili flakes and saute a minute or two, stirring constantly.  Add the bell pepper, asparagus, and salt.  Saute 5 minutes, stirring frequently.  Stir in the mushrooms, add the sherry, and immediately cover the pan tightly.  Remove the pan from the heat and set aside with the lid on.

In a large, heavy-bottomed saucepan, heat the olive oil over medium heat.  Saute the remaining garlic for 1 minute, then add the rice and stir to coat with the oil and garlic.  Add 1 cup of broth to the rice, and stir gently until the liquid is absorbed.  Add the remaining broth 1/2 cup at a time, stirring almost constantly and waiting until the liquid is absorbed before each addition.  When the last addition of broth has been absorbed and the rice is creamy and tender, stir in the asparagus and mushrooms, along with any pan juices.  Heat through for 1 minute.  Transfer to a warmed tureen or individual serving bowls and sprinkle with the green onions.  Serve very hot.