Asparagus, Roasted Garlic And Lemon Risotto (Microwave) Recipe

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   I made half the recipe, so half all the ingredients.

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   Use 2-1/4 c. of stock to 3/4 c. arborio rice (not exactly half with those 2 ingredients but everything else has to be exactly half or possibly the recipe won't work in the microwave).

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   Directions are for microwave cooking: Place 3 tbsp of butter in a microwaveable container.

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   Place it in the microwave oven and cook on HIGH for 1 minute just to heat butter.

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   Add in shallots and cook on HIGH for 2 min to soften shalltos.

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   Add in rice.

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   Stir well to coat all the grains with the butter.

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   Cook on HIGH, covered, for 15 min.

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   When the oven beeps, stir well.

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    Add in the garlic, wine and stock and cook for another 10 min on HIGH, covered.

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    While the rice is cooking, put some water in a small saucepan and bring to a boil.

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    When it comes to a boil, add in the asparagus and blanch for 30 seconds.

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    When done, drain well and then place it under cool running water for a minute.

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    Drain and set aside.

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    When the rice is done, add in the cheese, lemon zest, shiitakes, asparagus, and salt and pepper.

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    Stir well.

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    Serve with a salad and some good bread.

No additional tips available.