Asparagus, Roasted Garlic and Lemon Risotto

A nice spring risotto dish. Wonderful mix of flavours. Be sure to use young asparagus. From Food and Drink Magazine Spring 1999.

• Ready In: 59 mins
• Serves: 6

Ingredients

• 4  tablespoons unsalted butter
• 1⁄4 cup  finely chopped shallot
• 1 1⁄2 cups arborio rice
• 3⁄4 cup  sliced shiitake mushroom
• 4  teaspoons  roasted garlic
• 1⁄2 cup dry white wine
• 5 -6  cups  vegetable stock or 5 -6  cups  chicken stock, heated
• 1⁄4 cup  freshly grated parmesan cheese or 1⁄4 cup asiago cheese
• 2  teaspoons  grated lemons, zest of
• 3⁄4 cup  young tender asparagus, sliced in 1/2 inch pieces
• 1⁄4 cup  finely chopped chives
•  salt
•  fresh ground pepper

• garnish

•  chopped chives
•  shaved parmesan cheese

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.).