Ingredients for Asparagus Roasted Garlic And Lemon Risotto
- Unsalted Butter
- Shallot
- Arborio Rice
- Shiitake Mushroom
- 4 cloves roasted garlic (minced)
- Dry White Wine
- Vegetable Stock
- Parmesan Cheese
- Lemons, Zest Of
- 1 cup trimmed and chopped asparagus (blanched)
- 2 tablespoons chopped fresh chives
- Salt
- Fresh Ground Pepper
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How to Make Asparagus Roasted Garlic And Lemon Risotto
- Melt 3 tablespoons of butter in a large saucepan over medium heat.
- Add 1/2 cup finely chopped shallots and cook until softened but not browned, about 5 minutes.
- Stir in 1 1/2 cups Arborio rice and 1 cup sliced cremini mushrooms. Cook, stirring frequently, until the liquid is absorbed, about 3 minutes.
- Add 4 cloves roasted garlic (minced), 1/2 cup dry white wine, and 1/2 cup hot vegetable or chicken stock. Cook, stirring constantly, until the liquid is absorbed.
- Continue adding hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding more. This process should take about 18-20 minutes, resulting in creamy rice with firm centers.
- Once the rice is cooked, stir in 2 tablespoons butter, 1/2 cup grated Parmesan cheese, the zest of 1 lemon, 1 cup trimmed and chopped asparagus (blanched for 2 minutes beforehand), and 2 tablespoons chopped fresh chives.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately in warm bowls, garnished with extra chives and a sprinkle of Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
28g
Carbs
15g
