Dinner Tonight: Asparagus and Shiitake Risotto Recipe
Ingredients
- 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
Instructions
Dinner Tonight: Asparagus and Shiitake Risotto Recipe serves 4 original recipe by Serious Eats.
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