Asparagus Risotto
Ingredients
- 1/4 cup LAND O LAKES(R) Butter ⓘ
- 2 tablespoons chopped shallots ⓘ
- 1 (8 ounce) package fresh mushrooms, chopped ⓘ
- 1 pound fresh asparagus, ends trimmed, cut into 1-inch pieces
- 1 1/2 cups uncooked Arborio rice ⓘ
- 1/2 cup white wine
- 4 cups vegetable stock ⓘ
- 1 cup cherry tomatoes, halved ⓘ
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon freshly grated lemon zest
- Salt (optional) ⓘ
Instructions
- 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.
- 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.
- Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.
Nutrition & Diet Analysis (per serving)
300
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).