Asparagus and Shiitake Risotto

Ingredients

  • 5 cups chicken broth (40 fluid ounces)
  • 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
  • 1 tablespoon olive oil
  • 1/2 stick (1/4 cup) unsalted butter
  • 3/4 pound 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 ounces)
  • 1/2 cup dry white wine
  • 2 ounces Parmigiano-Reggiano (1 cup)
  • Description

    Making Risotto Is Often Thought To Be An Ordeal Of Stirring, But It Really Only Takes About 20 Minutes. In Actuality, It's An Easy Dish,...

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