Risotto With Asparagus And Wild Mushrooms

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1/2 ounce dried chanterelle mushrooms

8 sun-dried tomatoes, packed without oil

2 cups boiling water

2 cups (2-inch) sliced asparagus (about 3/4 pound)

3 cups fat-free, less-sodium chicken broth

1 1/2 tablespoons olive oil

1/3 cup finely chopped shallots

4 garlic cloves, minced

1 (8-ounce) package cremini mushrooms, sliced

1 1/2 cups uncooked Arborio or other short-grain rice

1/2 cup dry white wine

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons (1/2 ounce) grated Parmigiano-Reggiano or fresh Parmesan cheese

2 tablespoons chopped fresh parsley

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