Lemon Risotto with Asparagus and Shiitake Mushrooms

Ingredients

● 1 pound asparagus

● 4 tablespoons olive oil
● 2 tablespoons butter
● 1 pound shiitake mushrooms, stems removed and caps cut into 1 1/2-inch pieces
● 1 3/4 teaspoons salt
● Fresh-ground black pepper
● 2 cloves garlic, minced
● 2 teaspoons chopped fresh thyme, or 3/4 teaspoon dried
● 5 cups Chicken Stock, or canned low-sodium chicken broth
● 1 small onion, chopped
● 1 1/2 cups arborio rice
● 1/2 cup dry white wine
● 1/2 teaspoon grated lemon zest
● 1/3 cup grated Parmesan cheese, plus more for serving

How to Make It

  Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch lengths. In a large pot of boiling, salted water, cook the asparagus until just done, about 5 minutes. Drain. Rinse with cold water and drain thoroughly.

 

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 Suggested Pairing