Asiago Vegetable Risotto | Recipe Finder

Ingredients

• 2/3 cup (6 ounces) butter - divided use
• 1 tablespoon olive oil
• 1 1/2 cups Arborio rice
• 3 1/2 cups vegetable broth - divided use 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