Ingredients

• 1 cup carnaroli rice
• 1 cup asparagus, blanched and cut into 1” pieces
• 2 cups shitake mushrooms, chopped
• 2- 2 1/2 cups chicken broth
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, chopped
• 1 garlic clove, chopped
• 1/4 cup Parmigiano-Reggiano cheese, grated
• Salt and pepper to taste

How to make Mushroom Asparagus Risotto directions

• 1

  In a saucepan, melt butter over medium heat. Add mushrooms and cook until they give off their liquid. Remove from saucepan and set aside.

• 2

  Add 1 tablespoon olive oil to skillet and sauté onion and garlic until onion becomes tender. Add the rice and stir to coat. Add 1/2 cup broth and stir until absorbed. Repeat 1/2 cup broth at a time until all of the liquids are absorbed. Stir in asparagus before adding third 1/2 cup broth and cook until the rice is cooked but firm, about 20-25 minutes.

• 3

  Remove the skillet from heat and mix in the mushrooms and cheese. Add salt and pepper to taste and serve.