Mark'S Risotto

1. 1

   2. saute mushrooms and asparagus in 2 tbs butter until done - 5 minutes, set aside

2. 2

   3. saute garlic and shallots in 2 tbs butter

3. 3

   4. add rice and saute until rice turns golden

4. 4

   5. pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding warm broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

5. 5

   6. Remove from heat, and stir in veggies with their liquid, parsley, lemon zest and romano. Season with salt and pepper to taste.

6. 6

   1. reduce chicken stock on stove to 1/2 original volume

* Per serving · 4 servings · Values may vary.

No additional tips available.