Farro Risotto With Wild Mushrooms And Asparagus

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Oh My Veggies
Nutrition per serving    (USDA % daily values)
CAL
452
FAT
35%
CHOL
3%
SOD
65%

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Ingredients for 4 servings

1 oz. dried shiitake mushrooms

1 lb. asparagus, tough ends removed, cut into 1-inch pieces

2 tbsp. + 2 tsp. extra-virgin olive oil

5 1/2 c. no-beef broth or mushroom stock

1 1/2 c. uncooked farro

1 small onion, chopped

2 garlic cloves, minced

4 oz. wild mushroom blend, sliced

1/2 cup dry white wine

1 tsp. chopped fresh thyme

1/4 c. grated fresh Parmigiano-Reggiano cheese

1/4 c. fresh flat-leaf parsley, chopped

salt and pepper to taste

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