Risotto With Asparagus And Porcini

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SHAPE Magazine
Nutrition per serving    (USDA % daily values)
CAL
641
FAT
48%
CHOL
11%
SOD
41%

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Ingredients for 2 servings

4 to 5 cups low-sodium vegetable or chicken stock

1/2 ounce dried porcini or other dried mushrooms

1/2 cup chopped onion

1 tablespoon olive oil

1 cup arborio rice

1/2 cup dry white wine

1 pound fresh asparagus

1/2 cup plus 2 tablespoons coarsely grated parmigiano-reggiano cheese

1/8 teaspoon salt

Freshly ground pepper to taste

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