Asparagus Risotto

Asparagus Risotto

Directions

1. In saucepan, heat 1 tablespoon butter on medium heat. Add shallots and cook for a minute or two, until translucent.
2. While the shallots are cooking, bring the stock to a simmer in a saucepan.
3. Add the wine, Slowly stir, allowing the Arborio rice to absorb the wine. Once the wine is almost completely absorbed, adding more stock in 1/2 cup increments.
4. Stir often to prevent rice from sticking to the bottom of the pan.
5. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is all absorbed, until the rice is tender, but still firm to the bit, about 20-25 minutes.
6. With the last ladle of stock, at the chopped asparagus. Turn off the heat.
7. Gently stir in the Parmesan cheese and the remaining 1 tablespoon of butter. Add salt and pepper to taste. Serve immediately.