Asparagus Risotto

Directions

Ingredients :

¼ cup LAND O LAKES® Butter

2 tablespoons chopped shallots

1 (8 ounce) package fresh mushrooms

chopped

1 pound fresh asparagus

ends trimmed

cut into 1-inch pieces

1 ½ cups uncooked Arborio rice

½ cup white wine

4 cups vegetable stock

1 cup cherry tomatoes

halved

½ cup shredded Parmesan cheese

½ teaspoon freshly grated lemon zest

1 pinch Salt

Methods :

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.