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Ingredients

• 1 cup  sliced fresh mushrooms, such as shiitake, oyster, morel, or porcini
• 1 cup  sliced fennel bulb
• 1/2 teaspoon  fennel seed, crushed
• 1 tablespoon  olive oil
• 2/3 cup  Arborio or medium-grain rice
• 2 cups  water
• 1/2 teaspoon  salt
• 1/8 teaspoon  pepper
• 4   asparagus spears,* cut into 1-inch pieces (about 1/4 cup)
• 1/3 cup  thinly sliced green onion
• 1 tablespoon  snipped fennel leaves
•   Fennel leaves (optional)

Description

For Just-right Creaminess, Avoid Peeking During Cooking. To Serve This Side Dish Recipe As A Main Dish, Top With Slices Of Grilled Chicken.

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