Asparagus, Artichoke And Shiitake Risotto

Name: Asparagus, Artichoke And Shiitake Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups Arborio rice; 2 larges fresh artichoke hearts, cut into 1/4 inch thick slices, prepared; 454 grams thin to medium asparagus, trimmed and cut into 1/4 inch thick slices, leaving tips 1 1/2 inches long; 40 fluid ounces cups chicken broth; 118 milliliters dry white wine; 340 grams fresh shiitake mushrooms, stems discarded and caps cut into 1/4 inch thick slices; 1 Tbsp olive oil; 57 grams finely grated Parmigiano-Reggiano (1 cup, though I used half); 2 shallots, finely chopped; 59 milliliters 1/2 stick unsalted butter; 237 milliliters water

The recipe Asparagus, Artichoke And Shiitake Risotto is ready in approximately 40 minutes and is definitely an amazing gluten free option for lovers of Mediterranean food. This recipe serves 4. This main course has 566 calories, 16g of protein, and 22g of fat per serving. If you have shallots, olive oil, to asparagus, and a few other ingredients on hand, you can make it. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert.