Instructions: I made half the recipe, so half all the ingredients. Use 2-1/4 cups of stock to 3/4 cup arborio rice (not exactly half with those 2 ingredients but everything else has to be exactly half or the recipe will not work in the microwave).

Directions are for microwave cooking: Place 3 tbsp of butter in a microwaveable container. Place it in the microwave oven and cook on HIGH for 1 minute just to melt butter. Add shallots and cook on HIGH for 2 minutes to soften shalltos. Add rice. Stir well to coat all the grains with the butter. Cook on HIGH, covered, for 15 minutes. When the oven beeps, stir well. Add the garlic, wine and stock and cook for another 10 minutes on HIGH, covered.

While the rice is cooking, put some water in a small saucepan and bring to a boil. When it comes to a boil, add the asparagus and blanch for 30 seconds. When done, drain well and then place it under cold running water for a minute. Drain and set aside.

When the rice is done, add the cheese, lemon zest, shiitakes, asparagus, and salt and pepper. Stir well. Serve with a salad and some good bread.

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