Lemon Asparagus Risotto

Method

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1. Blanch the asparagus in boiling water for 2 minutes, then drain and set aside.
2. Cook the shallot in the oil and 1 tablespoon butter until soft. Stir in the rice and toast 2 minutes.
3. Add the wine and stir until absorbed.
4. Add stock one ladle at a time, stirring often, for 18 to 20 minutes until the rice is creamy and just tender.
5. Fold in the asparagus, parmesan, remaining butter, lemon zest and juice. Rest 2 minutes and serve.

Timing and nutrition vary with equipment and ingredients. See our disclaimer.