Dinner Tonight: Asparagus and Shiitake Risotto Recipe

Ingredients (10)

• 5 cups chicken broth
• 1 cup water
• 1 pound asparagus, ends trimmed, stalk cut into 1/4-inch thick slices, tips left 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, caps cut 1/4-inch thick
• 1 small onion, chopped
• 1 1/2 cup Arborio rice
• 1/2 cup dry white wine
• 2 ounces (about 1 cup) Parmigiano-Reggiano