a yummy dinner cooked by Griffin Strole
Saute:
1-1.5 lb sausage
1-2 cups mushrooms
2 cloves chopped garlic
Add 3-4 c Risotto (or any short-grain rice)
Slowly add 4 c chicken broth and 4 c water as rice absorbs it
As the rice is cooking, blanch 3/4-1 lb asparagus, add after finished adding water,
then add:
1/2 cup white wine
Add 1 can artichoke hearts
salt, pepper, thyme, and rosemary to taste
Shred 1-2 cups Asiago cheese and top immediately before serving.
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