Mushroom-Asparagus Risotto

Name: Mushroom-Asparagus Risotto
Ingredients: 7 cups lower-salt chicken or vegetable broth; Kosher salt; 1/4 cup extra-virgin olive oil; 1-1/4 cups minced shallots; 2 tsp. minced garlic; 7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups); 12-1/4 oz. (1-3/4 cups) Turkish baldo rice; 1/2 cup dry white wine; 6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup); 1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater); Freshly ground black pepper

Mushroom-Asparagus Risotto was pinched from <a href="http://www.finecooking.com/recipes/mushroom-asparagus-risotto.aspx" target="_blank">www.finecooking.com.</a>

INGREDIENTS

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7 cups lower-salt chicken or vegetable broth

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Kosher salt

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1/4 cup extra-virgin olive oil

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1-1/4 cups minced shallots

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2 tsp. minced garlic

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7 oz. white, cremini, oyster, or portobello mushrooms, stemmed, cleaned, and coarsely chopped (2 cups)

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12-1/4 oz. (1-3/4 cups) Turkish baldo rice

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1/2 cup dry white wine

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6 oz. medium asparagus spears (about 10), trimmed and cut on the diagonal into 1-inch pieces (1 cup)

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1 oz. Pecorino Romano or Parmigiano-Reggiano, finely grated (1 cup using a rasp grater)

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Freshly ground black pepper

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