Asparagus, Roasted Garlic And Lemon Risotto Recipe

Name: Asparagus, Roasted Garlic And Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/4 cup finely chopped shallot; 1 1/2 cups arborio rice; 3/4 cup sliced shiitake mushroom; 4 teaspoons roasted garlic; 1/2 cup dry white wine; 5 -6 cups vegetable stock or 5 -6 cups chicken stock, heated; 1/4 cup freshly grated parmesan cheese or 1/4 cup asiago cheese; 2 teaspoons grated lemons, zest of; 3/4 cup young tender asparagus, sliced in 1/2 inch pieces; 1/4 cup finely chopped chives; salt; fresh ground pepper; garnish; chopped chives; shaved parmesan cheese

Servings: persons

4 tablespoons unsalted butter
1/4 cup finely chopped shallot
1 1/2 cups arborio rice
3/4 cup sliced shiitake mushroom
4 teaspoons roasted garlic
1/2 cup dry white wine
5 -6 cups vegetable stock or 5 -6 cups chicken stock, heated
1/4 cup freshly grated parmesan cheese or 1/4 cup asiago cheese
2 teaspoons grated lemons, zest of
3/4 cup young tender asparagus, sliced in 1/2 inch pieces
1/4 cup finely chopped chives
salt
fresh ground pepper
garnish
chopped chives
shaved parmesan cheese

1
Melt 3 Tbsp butter in saucepan over medium heat.
2
Add shallots and cook until soft, but not brown.
3
Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
4
Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed.
5
Continue adding small amounts of stock and cook in this manner, stirring constantly, until the rice is creamy, yet the kernels are firm at the centre, about 18 minutes.
6
When done, stir in remaining butter, cheese, lemon zest, asparagus and chives.
7
Season with salt and pepper.
8
Serve in warm bowls, sprinked with garnish.
9
(To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).

610

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/4 cup finely chopped shallot, 1 1/2 cups arborio rice, 3/4 cup sliced shiitake mushroom, and more.

Yes, Asparagus, Roasted Garlic And Lemon Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus, Roasted Garlic And Lemon Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions