Asparagus & Mushroom Risotto

Name: Asparagus & Mushroom Risotto
Ingredients: 4 cups mushroom or vegetable broth; 1 cup water; 1 bunch asparagus (about 1 pound), trimmed, cut into 1-inch pieces; 1 tablespoon extra-virgin olive oil; 1/3 cup chopped shallots; 3 cloves garlic, minced; 1 tablespoon fresh thyme or 1 teaspoon dried; 8 ounces shiitake mushrooms, stems removed, caps sliced; 1 cup arborio rice; 1 cup Cabernet Sauvignon or other full-bodied dry red wine; 1/2 cup finely shredded Parmigiano-Reggiano cheese, plus more for garnish; 1/4 cup chopped fresh parsley, plus more for garnish; 1/4 teaspoon freshly ground pepper

Asparagus & Mushroom Risotto was pinched from <a href="http://www.eatingwell.com/recipes/asparagus_risotto.html" target="_blank">www.eatingwell.com.</a>

"For this deep, rich red-wine mushroom risotto recipe with fresh spring asparagus, we like it best when it’s made with mushroom broth (which you can find in well-stocked supermarkets), but any type of vegetarian broth works...."

INGREDIENTS

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4 cups mushroom or vegetable broth

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1 cup water

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1 bunch asparagus (about 1 pound), trimmed, cut into 1-inch pieces

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1 tablespoon extra-virgin olive oil

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1/3 cup chopped shallots

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3 cloves garlic, minced

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1 tablespoon fresh thyme or 1 teaspoon dried

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8 ounces shiitake mushrooms, stems removed, caps sliced

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1 cup arborio rice

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1 cup Cabernet Sauvignon or other full-bodied dry red wine

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1/2 cup finely shredded Parmigiano-Reggiano cheese, plus more for garnish

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1/4 cup chopped fresh parsley, plus more for garnish

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1/4 teaspoon freshly ground pepper

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