Saute shallots in EVOO for 1-2 minutes. Add one cup of risotto and saute 2 more minutes. Add 1/2 cup chicken/vege broth or water and stir until absorbed. Continute adding 1/2 cups of liquid and let it absorb until desired tenderness. Mix in a little dry white or cooking wine and garlic powder.
Meanwhile, saute diced shiitakes in EVOO for 2-3 minutes. Add chopped asparagus and artichoke hearts. Add dry white or cooking wine and saute 5 minutes.
Combine everything and top with fresh ground black pepper.
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