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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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