Spring Asparagus Risotto

Name: 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

"Creamy risotto, cooked with Spring asparagus, fresh herbs, Parmigiano-Reggiano and a touch of lemon. Perfect as a meatless main dish if you use vegetable broth, or wonderful as a side with grilled shrimp...."

INGREDIENTS

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4 1/2 cups low-sodium chicken or vegetable broth

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2 tsp olive oil

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1/3 cup shallots (chopped)

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1 cup arborio rice

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2 oz dry white wine

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3/4 lb thin asparagus spears (tough ends trimmed, cut 2-inches long)

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1-2 tsp fresh lemon juice

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1/4 cup chopped fresh parsley

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1/4 cup freshly grated Parmigiano-Reggiano (plus more for serving)

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salt and fresh cracked pepper (to taste)

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1 tsp grated lemon zest for garnish

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