Tomato & Asparagus Risotto



  • 1/4 cup butter
  • 2 tablespoons chopped shallots
  • 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 diced tomatoes
  • 1/2 cup shredded Parmesan cheese
  • 1/2 teaspoon freshly grated lemon zest


  1. Melt butter in a 4-quart saucepan over medium heat. Add shallots and asparagus. Cook 4-5 minutes or until asparagus is crisply tender and shallots are softened. Remove vegetables from pan. Set aside.
  2. 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.
  3. Stir in cooked vegetables, tomatoes, Parmesan cheese. Add lemon zest.


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