Lemon Parmesan Risotto (Print Version)

# Ingredients:

→ Base

01 - 2 cups Arborio rice
02 - 6-8 cups broth or stock
03 - 1 cup white wine

→ Vegetables

04 - 1 lb asparagus
05 - 2 shallots, minced
06 - 4 cloves garlic, minced

→ Seasonings & Dairy

07 - 2 tbsp butter
08 - 1 tsp olive oil
09 - 1 lemon, zest and juice
10 - 1 cup parmesan cheese
11 - Salt and black pepper

# Instructions:

01 - Heat broth in pot until simmering, keep warm on low heat.
02 - Season asparagus with oil, lemon zest, salt and pepper. Roast at 400°F for 10-15 minutes.
03 - Sauté shallots and garlic in butter. Add rice, cook 2 minutes. Add wine until absorbed.
04 - Gradually add hot broth, stirring until absorbed between additions.
05 - Stir in parmesan, lemon juice, and asparagus. Season to taste.

# Notes:

01 - Best served fresh
02 - Watch asparagus cooking time
03 - Use good quality wine

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