Lemon Asparagus Parmesan Risotto

Ingredients

• 1½ cupsArborio Rice
• 10 ozAsparagus
• 6 cupsVegetable Broth
• ¾ cupWhite Wine
• 4 tbspShallot
• 2 tbspUnsalted Butter
• 4 ozParmesan Cheese
• 2 tbspLemon Juice

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Warm the Vegetable Broth in a saucepan. Prepare the Asparagus, chop the Shallot, and measure the Lemon Juice.
2. Melt the Unsalted Butter in a wide pan. Cook the Shallot and Asparagus for 5 minutes, then stir in the Arborio Rice until the grains look glossy. Add the White Wine and cook until nearly absorbed.
3. Add the warm Vegetable Broth one ladle at a time, stirring often and waiting until each addition is mostly absorbed before adding the next, until the rice is creamy and tender but still has a little bite.
4. Fold in the Parmesan Cheese and Lemon Juice. Rest the risotto off the heat for 2 minutes, stir, and serve immediately.