Asparagus, Artichoke and Shiitake Risotto
Photo © Deb Perelman
- 5 cups chicken broth (40 fl 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
- 2 large fresh artichoke hearts, cut into 1/4 inch thick slices, prepared
- 2 shallots, finely chopped
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 2 ounces finely grated Parmigiano-Reggiano (1 cup, though I used half)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Artichoke hearts, large fresh (2)
- Shallots (2)
- Shiitake mushrooms, fresh (3/4 pound)
- To medium asparagus, thin (1 pound)
- Canned Goods
Chicken broth (5 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Pasta & Grains
- Arborio rice (1 1/2 cups)
- Drinks
- Water (1 cup)
- Dairy
- 2 ounces finely grated parmigiano-reggiano (1 cup)
- Butter, unsalted (1/2 stick)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published January 29, 2007 (6 years ago).
77 people saved this recipe.
