Posted by: RisaG 09-17-99 5:28 PM
Asparagus, Roasted Garlic and Lemon Risotto (Microwave)
Exported from MasterCook
Recipe By : RisaG/John Ash
Serving Size : 6 Preparation Time :0:00
Categories : Rice Dishes
Amount Measure Ingredient, Preparation Method
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4 tbsp. unsalted butter
1/4 cup shallots, sliced
1 1/2 cups arborio rice
3/4 cup fresh shiitake mushrooms, sliced
1 1/2 tbsp. roasted garlic
1/2 cup dry white wine
5 cups rich vegetable stock or chicken stock, heated
1/4 cup Parmesan cheese or asiago cheese, freshly grated
2 tsp. lemon zest, grated
3/4 cup young asparagus, sliced in 1/2" pieces
1/4 cup fresh chives, minced
Kosher salt and freshly ground pepper, to taste
Chopped fresh chives, as garnish
Shaved Parmesan cheese, as garnish
Directions are for microwave cooking: Place 3 tbsp. of butter in a microwaveable container.
Place it in microwave oven and cook on HIGH for 1 minute just to melt butter.
Add shallots and cook on HIGH for 2 minutes to soften shallots.
Add rice; stir well to coat all grains with butter.
Cook on HIGH, covered, for 15 minutes.
When oven beeps, stir well.
Add garlic, wine and stock and cook for another 10 minutes on HIGH, covered.
While rice is cooking, put some water in a small saucepan and bring to a boil.
When it comes to a boil, add asparagus and blanch for 30 seconds.
When done, drain well and then place it under cold running water for a minute; drain and set aside.
When rice is done, add cheese, lemon zest, shiitakes, asparagus, and salt and pepper.
Stir well and serve with a salad and some good bread.