Asparagus Risotto
Ingredients
- 1 pound asparagus
- 3 Tbsp plus 1 teaspoon butter
- 1/2 cup chopped shallots
- 1 cup arborio rice
- 1/2 cup dry white wine (or 1 Tbsp lemon juice and 1/4 cup water)
- About 3 1/2 cups chicken stock (or vegetable stock for vegetarian option), can substitute some of the asparagus cooking water for stock*
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper
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