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Asparagus Risotto

Asparagus Risotto

Spring flavors of asparagus and lemon combine with mushrooms, tomatoes and Arborio rice in a creamy side dish.

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20 min
Prep Time
1 hr
Total Time


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.

How to make

  1. STEP 1

    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.

  2. STEP 2

    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.

  3. STEP 3

    Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

Nutrition (1 serving)

160 Calories
5 Fat (g)
15 Cholesterol (mg)
180 Sodium (mg)
24 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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