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

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

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.