Risotto with Asparagus and Wild Mushrooms

Ingredients

• 1.5 cups arborio uncooked
• 2 cups asparagus sliced (2-inch) ()
• 0.3 teaspoon pepper black
• 0.5 ounce chanterelles dried
• 8 ounce cremini mushrooms sliced
• 0.5 cup cooking wine dry white
• 3 cups less-sodium chicken broth fat-free
• 2 tablespoons parsley fresh chopped
• 4  garlic cloves minced
• 1.5 tablespoons olive oil 
• 0.5 ounce parmesan cheese fresh grated
• 0.3 teaspoon salt 
• 0.3 cup shallots finely chopped
• 8  sun-dried tomatoes packed
• 2 cups water boiling

Equipment

• bowl
• frying pan
• sauce pan
• colander

Directions

1. Combine first 3 ingredients in a bowl; cover and let stand 30 minutes or until soft.
2. Drain in a colander over a bowl, reserving 1 cup soaking liquid. Chop tomatoes; set aside chanterelles and tomatoes.
3. Steam asparagus, covered, 3 minutes or until crisp-tender; set aside.
4. Bring the reserved soaking liquid and broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
5. Heat oil in a large nonstick skillet over medium heat.
6. Add shallots, garlic, and cremini mushrooms; saut 6 minutes or until tender. Stir in rice; cook 1 minute. Stir in chanterelles, tomatoes, wine, salt, and pepper; cook 2 minutes or until wine is nearly absorbed. Stir in 1/2 cup broth mixture; cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
7. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).
8. Add asparagus and cheese, and cook 1 minute.
9. Remove from heat; sprinkle with parsley.
10. Serve immediately.