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Ingredientes
- 3 Tbsp. butter
- 1/2 c. sliced shallots
- 1Â 1/2 c. Arborio rice
- 3/4 c. sliced shitake mushrooms
- 1Â 1/2 Tbsp. minced roasted garlic
- 1/2 c. dry white wine
- 5 x to 6 c. rich vegetable or possibly chicken stock, divided
- 1/4 c. freshly grated Parmesan or possibly Asiago cheese
- 1 Tbsp. finely grated lemon zest
- 1 c. young asparagus, stalks trimmed and sliced diagonally about 1/4 inch
- Â Â long, blanched
- 1/3 c. minced fresh chives
- Â Â salt and freshly grounded pepper to taste
- Â Â fresh lemon juice
- Â Â Garnish could be additional shaved Parmesan cheese and some deep-fried basil
- Â Â sprigs, of course this is optional
Direcciones
- Heat butter in deep, heavy-bottomed saucepan. Add in shallots and cook over low heat till soft, about 2-3 min, add in rice and mushrooms and cook, stirring often, till rice is translucent/soft about 3 min. Add in garlic, wine and 1/2 c. stock and cook, stirring constantly, till liquid is absorbed. Continue adding similar amounts of stock, stirring and cooking in this manner till rice is creamy but center is hard, about 15 min.
- When the rice is done, stir in grated cheese, lemon zest, asparagus and chives and season with salt and pepper and drops of lemon juice. Serve in hot bowl, garnished with shaved Parmesan cheese and basil sprigs.
- Makes 6 servings.
- To roast garlic, wrap in tin foil and 375 degrees in oven for about 30-40 min or possibly till soft.
- To blanch asparagus slices, plunge into boiling water for 1 to 2 min, then rinse with cool water to stop cooking and preserve color. Drain
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 68 | 24% |
| Total Fat 7.75g | 10% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 146mg | 6% |
| Potassium 207mg | 6% |
| Total Carbs 42.23g | 11% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.72g | 0% |
| Protein 6.79g | 11% |
