Risotto Asparagus, Roasted Garlic and Lemon

Risotto Asparagus, Roasted Garlic and Lemon
Risotto Asparagus, Roasted Garlic and Lemon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tablespoons butter

  • 1/2

    cup sliced shallots

  • 1.5

    cups Arborio rice

  • 3/4

    cup sliced shiitake mushrooms

  • 1 1/2

    tablespoons roasted garlic

  • 1/2

    cup white wine

  • 5 to 6

    cups vegetable or chicken stock

  • 1/4

    cup grated Parmesan cheese

  • 2

    teaspoons grated lemon zest

  • 3/4

    cup diagonally cut asparagus, in 1/2-inch pieces

  • 1/4

    cup minced fresh chives

Directions

Melt 3 tablespoons of the butter in a medium saucepan and sauté the shallots over moderate heat until soft but not brown. Add the rice and shiitakes and sauté until rice is translucent, about 3 minutes Add the garlic, wine, and 1/2 cup hot stock; stir. Continue until rice is cooked. When risotto is done, add 1 tablespoon of butter, cheese, lemon zest, asparagus, and chives. Season with salt and pepper. Serve garnished with chives and shaved Parmesan.

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