Creamy Winter Risotto with Asiago Cheese

• Gluten free

• Meat

  • 4 strips Crispy cooked bacon

• Produce

  • 12 oz Asparagus, slender
  • 1 tsp Flat-leaf parsley
  • 2 cloves Garlic
  • 2 Leeks
  • 3 1/2 oz Shiitake mushrooms
  • 1/4 cup Sun dried tomatoes
  • 1 Teapsoon thyme, leaves

• Canned Goods

  • 6 cups Chicken stock, hot

• Pasta & Grains

  • 1 1/2 cups Arborio rice

• Baking & Spices

  • 1 Black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 1/4 cup Asiago cheese, grated
  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 3/4 cup White wine

Found on thecozyapron.com

Description

Ingredients

• 12 ounces slender asparagus (trimmed of tough bottoms), sliced on the bias into ½” pieces
• Olive oil
• 3 ½ ounces shiitake mushrooms, sliced thinly
• Salt
• Black pepper
• 3 tablespoons unsalted butter, divided use
• 2 leeks (white parts only), halved and sliced thinly into semi-circles
• 2 cloves garlic, pressed through garlic press
• 1 ½ cups arborio rice
• ¾ cup white wine
• 6 cups hot chicken stock
• ¼ cup julienned sun-dried tomatoes (preferably not packed in oil, or then patted dry)
• 4 strips crispy-cooked bacon, chopped
• 1 teaspoon chopped flat-leaf parsley
• 1 teapsoon thyme leaves
• 1 ¼ cup grated asiago cheese, divided use

Directions

• -Place a small pot of water over high heat, and add in a liberal amount of salt; bring it to the boil, then turn off the heat and add in the asparagus pieces, and blanch them for about 30-45 seconds; drain, then immediately run the asparagus pieces under ice-cold water, or plunge them into an ice-water bath, and then pat dry; set aside.