Wisconsin Asiago Vegetable Risotto

More from this source
Wisconsin Cheese


Add a comment


2/3 cup (6 ounces) butter, divided

1 tablespoon olive oil

1 1/2 cups Arborio rice

3 1/2 cups chicken broth, divided

Pinch of saffron threads

1 medium zucchini, sliced into 1/4 inch half-rounds

1 cup asparagus, cut into 1 1/2-inch pieces

1/2 cup red pepper, diced

2 green onions, sliced

1 teaspoon black pepper

1/4 cup lemon juice

1/2 cup (4 ounces) Wisconsin Asiago Cheese, shredded

2 tablespoon fresh basil, chopped

1/4 cup pine nuts, toasted

4 ounces bacon, preferably Applewood-smoked bacon, chopped and cooked crisp

You might also like

Baked Mushroom Risotto W/ Sautéed Eggplant
Veggie Num Num
Asparagus + Spring Onion Risotto
The Year In Food
Slow-Cooker Mushroom Sage Risotto
The Naptime Chef
Pumpkin And Crispy Pancetta Risotto
Donal Skehan
Lemon Basil Shrimp Risotto
The Pioneer Woman
Artichoke Risotto With Taleggio Cheese
Framed Cooks
Wild Mushroom Risotto
Wolfgang Puck
Risotto With Leeks, Shiitake Mushrooms, And Tru...
Roasted Acorn Squash Risotto
Gluten Free Goddess
Sausage And Mushroom Risotto
Joy The Baker