Asparagus Risotto Recipe

Ingredients

about 4 cups chicken stock or canned low-salt chicken broth
1 large bunch asparagus, about 1 lb.
1/4-cup extra-virgin olive oil
2 cups sliced shiitake mushrooms (1/4-inch thick)
salt and freshly ground pepper
1 cup finely chopped onion
1 Tbs. minced garlic
1 cup Arborio rice
1/2-cup dry white wine (optional)
1-1/2 tsp. finely chopped fresh thyme
1 Tbs. unsalted butter
1/4-cup coarsely grated Fontina cheese
3/4-cup freshly grated Parmesan cheese
1-1/2 Tbs. finely chopped fresh flat-leaf parsley (optional)
1-1/2 tsp. freshly grated lemon zest (optional)

Description

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