Asparagus, Roasted Garlic and Lemon Risotto

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Total Time
59mins
Prep
35 mins
Cook
24 mins

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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Ingredients

Nutrition

Directions

  1. Melt 3 Tbsp butter in saucepan over medium heat.
  2. Add shallots and cook until soft, but not brown.
  3. Stir in rice and mushrooms and cook, stirring occasionally until liquid is absorbed, about 3 minutes.
  4. Add garlic, wine and 1/2 cup of hot stock and cook, stirring constantly, until the liquid is absorbed.
  5. 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.
  6. When done, stir in remaining butter, cheese, lemon zest, asparagus and chives.
  7. Season with salt and pepper.
  8. Serve in warm bowls, sprinked with garnish.
  9. (To roast the garlic, cut off top of bulb, revealing tops of cloves inside. Drizzle with olive oil, season lightly. Seal bulb in foil and roast in 350 oven for 25 to 30 minutes or until garlic is soft when squeezed.).
Most Helpful

5 5

OMG we just finished this. I had my 10yo DS do the stirring and adding of broth. I used onions, not shallots and no mushrooms. It was awesome - I would give you 10 stars if I could. A definite keeper.

4 5

Good recipe! I was just hoping for a little extra burst of flavor. I'll make it again though.