Asparagus Risotto
With excellent care, your plants may reward you with 10 or more years of.
Recipe Summary Asparagus Risotto
Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.
Ingredients | Foxtail Asparagus Fern Care¼ cup LAND O LAKES® Butter2 tablespoons chopped shallots1 (8 ounce) package fresh mushrooms, chopped1 pound fresh asparagus, ends trimmed, cut into 1-inch pieces1 ½ cups uncooked Arborio rice½ cup white wine4 cups vegetable stock1 cup cherry tomatoes, halved½ cup shredded Parmesan cheese½ teaspoon freshly grated lemon zest1 pinch SaltDirectionsMelt 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.Info | Foxtail Asparagus Fern Careprep: 20 mins additional: 40 mins total: 1 hr Servings: 12 Yield: 12 servings
TAG : Asparagus RisottoTrusted Brands: Recipes and Tips, Land O'Lakes, Inc.,
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Foxtail Asparagus Fern Care / It does not have rhizomes like the more invasive asparagus aethiopicus.
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