Simple Way to Risotto Ai Frutti Di Mare Surgelati

Asparagus Risotto

Aggiungete le vongole, chiudete con il coperchio ed aspettate che si portate a termine la cottura aggiungendo la bisque di gamberi.po a cottura quasi ultimata, aggiungete i frutti di mare, prezzemolo tritato e regolate di sale.

Recipe Summary Asparagus Risotto

Spring flavors of asparagus and lemon combine with mushrooms, tomatoes, and Arborio rice in a creamy side dish.

Ingredients | Risotto Ai Frutti Di Mare Surgelati

¼ 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 ½ cups uncooked Arborio rice

½ cup white wine

4 cups vegetable stock

1 cup cherry tomatoes, halved

½ cup shredded Parmesan cheese

½ teaspoon freshly grated lemon zest

1 pinch Salt

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.

Info | Risotto Ai Frutti Di Mare Surgelati

prep: 20 mins additional: 40 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Asparagus Risotto

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