Dinner Tonight: Asparagus and Shiitake Risotto Recipe

Serves: 4 Save

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

Ingredient Facts and Health Benefits

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Directions

Learn how to make this recipe at Serious Eats