Recipe for Royal Risotto with Asparagus and Artichokes 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
1 med red onion, diced
10 x white button mushrooms, sliced, up to 12
4 x cloves garlic, minced
1/2 cup Arborio rice
1/2 cup water
1/2 cup dry white wine
1/2 tsp white pepper
1/2 tsp salt
1/2 tsp ground turmeric
10 x asparagus spears, trimmed, up to 12
and cut into 1-inch sections
14 oz canned artichoke hearts, rinsed
and coarsely chopped
Instructions:
Instructions: MAKES 6 SERVINGS LACTO

If there was a hall of fame for dishes, risotto would have to be a charter member. Asparagus and artichokes endow this classic rendition with regal flavors.

Heat oil in large saucepan over medium heat. Add onion, mushrooms and garlic.

Cook, stirring, for 6 minutes. Add rice, 2 cups water, wine and seasonings.

Bring to a simmer; cook, uncovered, over medium-low heat about 8 to 10 minutes, stirring frequently.

Stir in another 2 cups water, asparagus and artichokes. Bring to a simmer.

Cook, stirring, until rice is al dente, about 12 to 14 minutes more. Adjust heat so rice doesnt burn on the bottom, and add remaining k cup of water if needed.

Remove from heat; let stand for a few minutes before serving. Fold in cheese.

Makes 6 servings.

HELPFUL HINT: For an herbal nuance, sprinkle chopped flesh parsley or basil over the risotto at the last minute.

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