Asparagus and Shiitake Risotto
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus (1 pound)
- Onion, small (1)
- Shiitake mushrooms, fresh (3/4 pound)
- Canned Goods
Chicken broth (5 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Pasta & Grains
- Arborio rice (1 1/2 cup)
- Drinks
- Water (1 cup)
- Dairy
- Butter, unsalted (1/2 stick)
- Parmigiano-reggiano (2 ounces)
- Beer, Wine & Liquor
- White wine, dry (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 13, 2011 (1 year ago).
22 people saved this recipe.
