Asparagus Risotto

Ingredients

• 1/4 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 1/2 cups uncooked Arborio rice
• 1/2 cup white wine
• 4 cups vegetable stock
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon freshly grated lemon zest
• Salt (optional)

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.