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    You are in: Home / Recipes / Asparagus, Artichoke and Shiitake Risotto Recipe
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    Asparagus, Artichoke and Shiitake Risotto

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    0 mins

    30 mins

    sofie-a-toast's Note:

    This recipe was given to me by a dear friend and is adapted from Gourmet. I love it because it uses rather unusual vegetables for a risotto but they meld together so beautifully. This risotto becomes so deliciously creamy with just the right amount of crunch! *I found that if you don't want to do al the work of preparing the artichoke hearts that frozen works just as well but you may want to use more than 2. Canned gives a different and less delicious taste and texture.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring broth and water to a boil in a 4-quart pot. Add asparagus and cook, uncovered, until crisp-tender, 3 to 4 minutes. Transfer asparagus with a slotted spoon to a large bowl of ice and cold water to stop cooking, then drain and pat dry. Keep broth at a bare simmer, covered.
    2. 2
      Heat oil with 1 tablespoon butter in a 4-quart heavy saucepan over moderately high heat until foam subsides, then saute mushrooms, stirring occasionally, until browned, about 4 minutes. Season with salt and pepper, then transfer to a bowl.
    3. 3
      Cook onion in 2 tablespoons butter in saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
    4. 4
      Ladle in 1 cup simmering broth and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding broth, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is just tender and looks creamy, 18 to 20 minutes. (Save leftover broth for thinning.).
    5. 5
      Remove from heat and stir in 1/2 cup cheese, remaining tablespoon butter, and salt and pepper to taste. Gently stir in asparagus, artichokes and mushrooms, then cover pan and let stand 1 minute. If desired, thin risotto with some of remaining broth. Serve immediately with remaining cheese on the side.

    Ratings & Reviews:

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    Nutritional Facts for Asparagus, Artichoke and Shiitake Risotto

    Serving Size: 1 (707 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 606.1
     
    Calories from Fat 189
    31%
    Total Fat 21.0 g
    32%
    Saturated Fat 10.6 g
    53%
    Cholesterol 41.5 mg
    13%
    Sodium 1170.6 mg
    48%
    Total Carbohydrate 80.3 g
    26%
    Dietary Fiber 6.1 g
    24%
    Sugars 6.2 g
    24%
    Protein 20.1 g
    40%

    The following items or measurements are not included:

    artichoke hearts

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