Asparagus Risotto
Ingredients
- About 4 cups chicken stock , or vegetable stock for vegetarian option
- 2 tablespoons unsalted butter, divided
- 1/2 cup chopped shallots
- 1 cup Arborio rice
- 1/4 cup dry white wine , or 1 tablespoon lemon juice and 3 tablespoons water
- 1/2 pound asparagus, trimmed, tips cut off, and the spears cut into thin disks
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper , to taste
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