Dinner Tonight: Asparagus and Shiitake Risotto - Mediterranean Recipes

Ingredients

• 355 milliliters Arborio rice
• 454 grams asparagus, ends trimmed, stalk cut into 1/4-inch thick slices, tips left 1 1/2-inches long
• 1 liters chicken broth
• 118 milliliters dry white wine
• 340 grams fresh shiitake mushrooms, stems discarded, caps cut 1/4-inch thick
• 1 Tbsp olive oil
• 1 small onion, chopped
• 237 milliliters ounces (about Parmigiano-Reggiano
• 59 milliliters 1/2 stick unsalted butter
• 237 milliliters water