Sundried Tomato Asparagus Risotto
The basil flavored olive oil make this dish....so creamy delish! Recipe on a previous post but I will update this weekend!
Here is the previous post:
www.flickr.com/photos/veganfeast/2899740135/
I used basil oil instead of the truffle oil, increased the creamer to 2 cups, reduced the veggie stock to 4 cups and added 1 cup of asparagus, reducing the sundried tomatoes to 1/4 cup, snipped. And don't forget to liberally add some rice Parmesan with the soy cheeze...