Asparagus, Roasted Garlic, And Lemon Garlic Recipe

1. 1

   Heat 3 Tbsp.

2. 2

   of the butter in a medium saucepan and saute/fry the shallots over moderate heat till soft but not brown.

3. 3

   Add in the rice, shiitakes and Roasted Garlic and stir in the wine and some stock.

4. 4

   Saute/fry proportionately till the liquid is absorbed.

5. 5

   Continue adding small amounts of stock and cooking in this manner till the rice is creamy but the center is hard, about 15 min.

6. 6

   When the risotto is done, stir in the remaining 1 Tbsp.

7. 7

   of butter, the cheese, lemon zest, asparagus and chives, and season with salt and pepper.

8. 8

   Serve in hot bowls garnished with minced chives and shaved Parmesan.

9. 9

   yields 6 servings.

No additional tips available.