Spring Asparagus Risotto
Ingredients
- 4 1/2 cups low-sodium chicken or vegetable broth
- 2 tsp olive oil
- 1/3 cup shallots, chopped
- 1 cup arborio rice
- 2 oz dry white wine
- 3/4 lb thin asparagus spears, tough ends trimmed, cut 2-inches long
- 1-2 tsp fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
- salt and fresh cracked pepper, to taste
- 1 tsp grated lemon zest for garnish
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