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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