Ingredients
- 5 cups chicken broth (40 fl oz)
1 cup water
1 pound thin to medium asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long
2 tbs unsalted butter
3/4 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices
2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared*
2 shallots, finely chopped
1 1/2 cups Arborio rice (10 oz)
1 ounce finely grated Parmigiano-Reggiano
Description
Modified From Smitten Kitchen
Spark Recipes
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