courtesy of Urban Table
2T olive oil
1T shaved garlic
¼ cup asparagus (blanched)
2 medium mushrooms (quartered and seared)
¼ cup vegetable stock
¼ cup cream
2 cups cooked risotto
Fresh grated parmesan - to your liking
Unsalted butter - to your liking
Mixed herb - season to taste
Salt & Pepper - season to taste
Sweat the garlic and shallot in the olive oil, deglaze with the white wine.
Add the risotto, vegetable stock and cream.
Once all has been incorporated, add the vegetables.
Finish with cheese, butter, herbs and salt & pepper.
You can top with any protein.
Garnish with olive oil and cracked black pepper.
Copyright 2014 KCTV (Meredith Corp.) All rights reserved.