Mark'S Risotto

12 ingredients
6 steps

Ingredients

  • 4 tablespoons Butter
  • 2 Shallots, large
  • 4 cloves Garlic
  • 1 bunch Asparagus
  • 1 pound Mushrooms
  • 1 cup Frozen Peas
  • 1/2 cup White wine
  • 1.5 cups Arborio Rice 1/4 cup per person
  • 1/2 cup Romano Cheese
  • 4 tablespoons Parsley
  • 1 tablespoon Lemon Zest - Optional
  • 4 quarts Chicken stock - Concentated

Directions

  1. 1
    2. saute mushrooms and asparagus in 2 tbs butter until done - 5 minutes, set aside
  2. 2
    3. saute garlic and shallots in 2 tbs butter
  3. 3
    4. add rice and saute until rice turns golden
  4. 4
    5. pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed. Continue adding warm broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  5. 5
    6. Remove from heat, and stir in veggies with their liquid, parsley, lemon zest and romano. Season with salt and pepper to taste.
  6. 6
    1. reduce chicken stock on stove to 1/2 original volume

Products Matching These Ingredients

Powdered peanut butter

Powdered peanut butter

Pbfit

C
Anthony's Organic Cocoa Butter Chunks

Anthony's Organic Cocoa Butter Chunks

Anthony's

E
Bramwells American Style Peanut Butter

Bramwells American Style Peanut Butter

Herbalife Nutrition

D NOVA 4

Breadsticks, garlic

NOVA 4

Pickles, zesty garlic chips

Spartan

C NOVA 4

Texas toast, garlic

NOVA 4

Cut asparagus spears

A NOVA 3

Whole asparagus spears

A NOVA 3

Whole asparagus spears

A NOVA 3

Peeled shallots

A NOVA 1

Shallots

Melissa's

C NOVA 1
British Shallots

British Shallots

by Sainsbury’s

A NOVA 1

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