Steps to Make Risotto Ai Funghi

Asparagus Risotto

The resulting risotto is delicious rich and well flavoured.

Recipe Summary Asparagus Risotto

Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.

Ingredients | Risotto Ai Funghi

¼ cup LAND O LAKES® Butter

2 tablespoons chopped shallots

1 (8 ounce) package fresh mushrooms, chopped

1 pound fresh asparagus, ends trimmed, cut into 1-inch pieces

1 ½ cups uncooked Arborio rice

½ cup white wine

4 cups vegetable stock

1 cup cherry tomatoes, halved

½ cup shredded Parmesan cheese

½ teaspoon freshly grated lemon zest

1 pinch Salt

Directions

Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan; set aside.

Place rice into pan; stir until well-coated. Cook 1 minute; add wine. Continue cooking, stirring occasionally, until wine is absorbed. Add stock 1/2 cup at a time, stirring occasionally after each addition, until liquid is absorbed.

Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

Info | Risotto Ai Funghi

prep: 20 mins additional: 40 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Asparagus Risotto

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Images of Risotto Ai Funghi

Risotto Ai Funghi / In italy, risotto ai funghi, or mushroom risotto, is often made with fresh porcini mushrooms in season, but porcini can be hard to find elsewhere—and are always very expensive.