Risotto de espárragos

Ingredientes

• 1 Half Stick (1/4 cup) Land O Lakes® Butter
• 1 pound asparagus, ends trimmed, cut into 1-inch pieces
• 1 (8-ounce) package fresh mushrooms, chopped
• 2 tablespoons chopped shallots
• 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, if desired

Preparación

1. 1

   Melt butter in 4-quart saucepan over medium heat until sizzling. Add asparagus, mushrooms and shallots. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.

2. 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.

3. 3

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