3 cloves garlic, minced

1 tablespoon fresh thyme or 1 teaspoon dried

8 ounces shiitake mushrooms, stems removed, caps sliced

1 cup Arborio rice

1 cup cabernet sauvignon or other full-bodied dry red wine

1/2 cup finely shredded Parmigiano-Reggiano cheese, plus more for garnish

1/4 cup chopped fresh parsley, plus more for garnish

1/4 teaspoon freshly ground pepper

Bring broth and water to a boil in a medium saucepan. Add asparagus, and cook until crisp-tender, about 4 minutes. Remove to a bowl with a slotted spoon, and set aside. Reduce the heat under the liquid to maintain a gentle simmer.

Heat oil in a Dutch oven over medium-low heat. Add shallots, garlic and thyme; cook, stirring often, until starting to soften, 2 minutes. Add mushrooms and cook, stirring frequently, until softened, 3 to 4 minutes. Add rice; cook, stirring, for 1 minute. Add wine and cook, stirring often, until the wine is absorbed, 2 to 3 minutes.

Add 1 1/2 cups of the simmering broth and cook, stirring, until it is absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when all the broth is used and the rice is creamy and just tender, 24 to 28 minutes total.

Stir in the reserved asparagus, and cook for 1 minute. Remove from the heat and stir in cheese, parsley and pepper. Serve immediately, sprinkled with more cheese and parsley, if desired.

Recipe nutrition: Per serving: 336 Calories, Total Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 9 mg, Carbohydrates: 49 g, Fiber: 4 g, Total Sugars: 3 g, Added Sugars: 0 g, Protein: 10 g, Sodium: 704 mg, Potassium: 465 mg, Folate: 103 mcg, Calcium: 149 mg

Carbohydrate Servings 3

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)