Asparagus Risotto
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Shallot (chopped)1.5 cups
Arborio Rice (uncooked)1 cup
White Wine4 cups
Vegetable Stock1 cup
Cherry Tomatoes (halved)1 cup
Shredded Parmesan CheeseDirections:
1
Melt butter in 4-quart saucepan over medium heat until sizzling
2
Add shallots, mushrooms and asparagus
3
Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened
4
Remove vegetables from pan; set aside
5
Place rice into pan; stir until well-coated
6
Cook 1 minute; add wine
7
Continue cooking, stirring occasionally, until wine is absorbed
8
Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed
9
Stir in cooked vegetables, cherry tomatoes, Parmesan cheese
10
Add lemon zest and salt, if desired