Asparagus Risotto - cooking recipe

Ingredients

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)

Preparation

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.
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.
Stir in cooked vegetables, cherry tomatoes, Parmesan cheese. Add lemon zest and salt, if desired.