Seasonal Risotto - KCTV5 News

Seasonal Risotto

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Seasonal Risotto
courtesy of Urban Table

2T olive oil
1T shaved garlic
1T shallot

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.

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