Asparagus Risotto

Asparagus Risotto
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Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.
20 min
Prep Time
1:00
Total Time
12 servings

Ingredients

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.

Directions

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

Recipe Tips

Nutrition Facts (1 serving)

Calories
160
Cholesterol
15mg
Carbohydrates
23g
Protein
5g
Fat
5g
Sodium
410mg
Dietary Fiber
2g

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