- 3 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, steams discarded, caps cut into 1/4-inch-wide strips
- 1 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
- 1/2 cup drained oil-packed sun-dried tomatoes, sliced
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh thyme , chopped, or 1/4 teaspoon dried
- 1 cup Arborio rice
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 3 cups unsalted vegetable broth
- 1/2 cupe Pecorino Romano cheese, grated
- 1/2 cup whole-milk ricotta cheese
- Preheat the oven to 400°.
- Heat 1 tablespoon of the oil in an oven-safe Anolon Accolade 12" Skillet over medium-high heat. Add shiitakes, 1/4 teaspoon salt, and 1/8 teaspoon of the pepper and cook, stirring occasionally, until the mushrooms are tender and browned, 6 to 7 minutes, Transfer to a large bowl.
- Heat 1 tablespoon of the oil in the skillet over medium-high heat. Stir in the asparagus, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper and cook until the asparagus is bright green, stirring often, about 2 minutes. Add the sun-dried tomatoes and cook for 1 minute. Transfer to the bowl with the mushrooms.
- Reduce the heat to medium, add the remaining 1 tablespoon oil, the onion, garlic, and thyme and cook until the onion is slightly softened, 2-3 minutes. Add the rice and cook, stirring for 1 minute. Add the wine and cook until it is nearly absorbed, about 1 minute. Add the broth and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase the heat to medium-high and bring to a simmer. Cover the skillet, transfer to the oven, and bake until the liquid is absorbed and the rice is tender, 20-22 minutes.
- Stir in the reserved vegetables,the Romano, and ricotta.