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Recipe Name: Asparagus, Roasted Garlic, And Lemon Garlic Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

4 Tablespoon(s) Unsalted butter
1/4 Cup(s) Sliced shallots
1 1/2 Cup(s) Arborio rice
3/4 Cup(s) Slice shiitake mushrooms
1 1/2 Tablespoon(s) Roasted Garlic, see * Note
1/2 Cup(s) Dry white wine
5 Cup(s) Rich vegetable or chicken
stock heated 5 to 6
1/4 Cup(s) Freshly-grated Parmesan or
Asiago cheese
2 Teaspoon(s) Grated lemon zest
3/4 Cup(s) Diagonally-sliced young
asparagus in 1/2" pieces
1/4 Cup(s) Minced fresh chives
Kosher salt, to taste
Freshly-ground black pepper
to taste
=== GARNISH ===
Chopped fresh chives
Shaved Parmesan cheese
Note: See the "Roasted Garlic" recipe which is included in this
collection. Melt 3 tablespoons of the butter in a medium saucepan and
saute the shallots over moderate heat until soft but not brown. Add
the rice, shiitakes and Roasted Garlic and stir in the wine and some
stock. Saute evenly until the liquid is absorbed. Continue adding
small amounts of stock and cooking in this manner until the rice is
creamy but the center is firm, about 15 minutes. When the risotto is
done, stir in the remaining 1 tablespoon of butter, the cheese, lemon
zest, asparagus and chives, and season with salt and pepper. Serve in
warm bowls garnished with chopped chives and shaved Parmesan. This
recipe yields 6 servings. Recipe Source: COOKING RIGHT with John Ash
From the TV FOOD NETWORK - (Show # CR-9654 broadcast 08-05-1996)
Downloaded from their Web-Site - Formatted for
MasterCook by MR MAD, aka Joe Comiskey -
09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 483
Calories From Fat: 158
Total Fat: 18g
Cholesterol: 49.2mg
Sodium: 2125.5mg
Potassium: 1033.4mg
Carbohydrates: 54.1g
Fiber: 5.9g
Sugar: 1.2g
Protein: 26.2g

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