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Gordon Ramsay's Asparagus Risotto Tonight
Ingredients
  • subheading: For Asparagus Puree:
  • 1 lb. Asparagus, bottoms trimmed
  • 1⁄4 tsp Kosher salt
  • 1⁄4 tsp Ground black pepper
  • subheading: For Risotto:
  • 5 1⁄3 Cup vegetable stock or chicken stock
  • 1 Tbsp. olive oil
  • 2⁄3 Cup White onion, finely diced
  • 1 1⁄3 Cup arborio rice or medium-grain white rice
  • 1⁄3 Cup dry white wine
  • 1⁄3 Cup Parmesan cheese, plus more to taste
  • Juice of ½ lemon
  • 1 Tbsp. mascarpone
  • 1⁄4 tsp Kosher salt
  • 1⁄4 tsp ground black pepper
  • Lemon zest, for garnish
Steps
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