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Mushroom and Asparagus Risotto Recipe

Ingredients

• MUSHROOM AND ASPARAGUS RISOTTO
• 4 tablespoons olive oil (divided)
• 1/2 cup shiitake mushrooms (stems removed, thinly sliced)
• 1/4 cup asparagus (woody ends removed, cut on a bias into 1/2-inch pieces)
• 1/2 bunch spring onions (thinly sliced, white and red parts only)
• 1 1/2 cup Arborio rice
• 1/4 cup dry white wine
• 5 cups chicken stock (warmed)
• 2 tablespoons butter
• 1/4 cup Parmesan (grated)
• Kosher salt and freshly ground black pepper (to taste)

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