Ingredients
- 5 cups chicken broth (40 fl oz)
1 cup water
1 lb thin to medium asparagus, trimmed and cut into 1/4-inch-thick slices, leaving tips 1 1/2 inches long
1 tablespoon olive oil
1/2 stick (1/4 cup) unsalted butter
3/4 lb fresh shiitake mushrooms, stems discarded and caps cut into 1/4-inch-thick slices
1 small onion, finely chopped
1 1/2 cups Arborio rice (10 oz)
1/2 cup dry white wine
2 oz finely grated Parmigiano-Reggiano (1 cup)
Description
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