Asparagus Roasted Garlic And Lemon Risotto Recipe

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

How to Make Asparagus Roasted Garlic And Lemon Risotto

1. Melt 3 tablespoons of butter in a large saucepan over medium heat.
2. Add 1/2 cup finely chopped shallots and cook until softened but not browned, about 5 minutes.
3. 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.
4. 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.
5. 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.
6. 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.
7. Season generously with salt and freshly ground black pepper to taste.
8. Serve immediately in warm bowls, garnished with extra chives and a sprinkle of Parmesan cheese (optional).