Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.
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1/4 cup Land O Lakes® Butter
2 tablespoons chopped shallots
1 (8-ounce) package fresh mushrooms, chopped
1 pound 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, if desired
*Substitute 1/2 cup vegetable stock.
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.
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