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EatingWell: Spring into a delicious risotto

By David Bonom, EatingWell on

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.

Asparagus & Mushroom Risotto

Serves 4

Active Time: 1 hour

Total Time: 1 hour

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

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