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Ingredientes
- 4 Tbsp. Unsalted butter
- 1/4 c. Sliced shallots
- 1 1/2 c. Arborio rice
- 3/4 c. Slice shiitake mushrooms
- 1 1/2 Tbsp. Roasted Garlic, see * Note
- 1/2 c. Dry white wine
- 5 c. Rich vegetable or possibly chicken stock, heated (5 to 6)
- 1/4 c. Freshly-grated Parmesan or possibly Asiago cheese
- 2 tsp Grated lemon zest
- 3/4 c. Diagonally-sliced young asparagus, in 1/2" pcs
- 1/4 c. Chopped fresh chives Kosher salt, to taste Freshly-grnd black pepper, to taste Minced fresh chives Shaved Parmesan cheese
Direcciones
- Heat 3 Tbsp. of the butter in a medium saucepan and saute/fry the shallots over moderate heat till soft but not brown. Add in the rice, shiitakes and Roasted Garlic and stir in the wine and some stock.
- Saute/fry proportionately till the liquid is absorbed. Continue adding small amounts of stock and cooking in this manner till the rice is creamy but the center is hard, about 15 min. When the risotto is done, stir in the remaining 1 Tbsp. of butter, the cheese, lemon zest, asparagus and chives, and season with salt and pepper. Serve in hot bowls garnished with minced chives and shaved Parmesan.
- yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 6 servings | |
| Calories 266 | |
| Calories from Fat 71 | 27% |
| Total Fat 8.04g | 10% |
| Saturated Fat 4.95g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 6mg | 0% |
| Potassium 139mg | 4% |
| Total Carbs 40.08g | 11% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.3g | 0% |
| Protein 4.05g | 6% |
