In a large skillet, melt 1 tbsp (15 mL) butter over medium-high heat. Add shallots and sauté 1 minute or until translucent. Add rice and toast until it has a nutty aroma, but is not browned.
A comforting and creamy asparagus, herb and cheese risotto that’s ready in 30 minutes? Count us in.
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Ingredients
In a large skillet, melt 1 tbsp (15 mL) butter over medium-high heat. Add shallots and sauté 1 minute or until translucent. Add rice and toast until it has a nutty aroma, but is not browned.
Add seasoning; stir well. Add hot stock, 1/4 to ½ cup (60-125 mL) at a time, stirring constantly until all liquid has been absorbed. Repeat until all the stock is used, and the rice is almost completely cooked, using more chicken stock/water if needed. This should take about 20 minutes.
Add asparagus and remaining 1 tbsp (15 mL) of butter; cook 5 minutes until asparagus is tender. Add mascarpone cheese and parmesan; stir until combined and creamy. Season with salt and pepper to taste.
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