Creamy Asparagus Risotto

Ingredients

Instructions

1. 1

   Snap the woody ends off the asparagus, cut the tips off, and slice the remaining stalks into thin rounds.

2. 2

   Heat the vegetable broth in a saucepan and keep it at a gentle simmer.

3. 3

   Sauté finely diced shallots in a large pan with a little butter until translucent, about 3 minutes.

4. 4

   Add the rice to the shallots and stir for 2 minutes until the edges become slightly translucent.

5. 5

   Deglaze with white wine and stir until fully absorbed, then add the sliced asparagus stalks.

6. 6

   Add the broth one ladle at a time, stirring constantly and waiting until the liquid is absorbed before adding more, for about 18 minutes.

7. 7

   Stir in the asparagus tips, parmesan, remaining butter, and lemon zest during the last 3 minutes of cooking.

8. 8

   Remove from heat, cover for 2 minutes, and serve warm.