Asparagus Roasted Garlic And Lemon Risotto

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A nice spring risotto dish. Wonderful mix of flavours. Be sure to use young asparagus. From food and drink magazine spring 1999.

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Steps

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Melt 3 tbsp butter in saucepan over medium heat.

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Add shallots and cook until soft , but not brown.

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Stir in rice and mushrooms and cook , stirring occasionally until liquid is absorbed , about 3 minutes.

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Add garlic , wine and 1 / 2 cup of hot stock and cook , stirring constantly , until the liquid is absorbed.

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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.

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When done , stir in remaining butter , cheese , lemon zest , asparagus and chives.

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Season with salt and pepper.

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Serve in warm bowls , sprinked with garnish.

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Ingredients

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unsalted butter, shallot, arborio rice, shiitake mushroom, garlic, dry white wine, vegetable stock, parmesan cheese, lemons, zest of, asparagus, chives, salt, fresh ground pepper