- 1/4 cup LAND O LAKES® Butter
- 2 tablespoons chopped shallots
- 1 (8 ounce) package fresh mushrooms, chopped
- 1 pound fresh asparagus, ends trimmed, cut into 1-inch pieces
- 1 1/2 cups uncooked Arborio rice
- 1/2 cup white wine
- 4 cups vegetable stock
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon freshly grated lemon zest
- Salt (optional)
- Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.
- Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.
- Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.
05/09/2018
recipepes.com
Asparagus Risotto, recipe
PT15M
PT1H
5
455 calories
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