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Risotto Asparagus, Roasted Garlic and Lemon


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  • 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



Step 1

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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