Dinner Tonight: Asparagus and Shiitake Risotto

Course Side Dishes Prep Time 45m Total Time 1h

Ingredients in this Recipe

1 1/2 cup Arborio rice
1 cup water
1 pound asparagus, ends trimmed, stalk cut into 1/4 inch thick slices, tips left 1 1/2 inches long
1 small onion, chopped
1 tablespoon olive oil
1/2 cup dry white wine
1/2 stick (1/4 cup) unsalted butter
2 ounces (about 1 cup) Parmigiano Reggiano
3/4 pound fresh shiitake mushrooms, stems discarded, caps cut 1/4 inch thick
5 cups chicken broth

See Full Recipe at Serious Eats