Asparagus Risotto

• 1/4 cup LAND O LAKES(R) Butter
• 2 tablespoons chopped shallots
• 1 (8 ounce) package fresh mushrooms, chopped
• 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 cherry tomatoes, halved
• 1/2 cup shredded Parmesan cheese
• 1/2 teaspoon freshly grated lemon zest
• Salt (optional)

1. Melt butter in 4-quart saucepan over medium heat until sizzling. Add shallots, mushrooms 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, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.

land o, shallots, fresh mushrooms, fresh asparagus, rice, white wine, vegetable stock, cherry tomatoes, parmesan cheese, freshly grated lemon zest, salt

Taken from www.allrecipes.com/recipe/246998/asparagus-risotto/ (may not work)