Asparagus Risotto

Asparagus Risotto

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

Preparation Time
20 mins
Total Time
20 mins
Calories
178 Calories

Recipe Instructions

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.
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.
Step 3
Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.
Asparagus Risotto
Asparagus Risotto
Asparagus Risotto
Asparagus Risotto

Ingredients

  • 1 pinch salt
  • 4 cups vegetable stock
  • ½ cup white wine
  • 1 cup cherry tomatoes, halved
  • 1 ½ cups uncooked Arborio rice
  • 2 tablespoons chopped shallots
  • ½ cup shredded Parmesan cheese
  • ½ teaspoon freshly grated lemon zest
  • 1 (8 ounce) package fresh mushrooms, chopped
  • ¼ cup LAND O LAKES® Butter
  • 1 pound fresh asparagus, ends trimmed, cut into 1-inch pieces

Categories

Similar Recipes You May Like

Grilled Asparagus

Grilled Asparagus

Asparagus Quiche

Asparagus Quiche

Pickled Asparagus

Pickled Asparagus

Simple Sautéed Asparagus

Simple Sautéed Asparagus

Sautéed Asparagus

Sautéed Asparagus

Roasted Asparagus with Parmesan

Roasted Asparagus with Parmesan

Spring Orzo Risotto

Spring Orzo Risotto

Instant Pot Prosciutto-Wrapped Asparagus

Instant Pot Prosciutto-Wrapped Asparagus