Name: Spring Asparagus Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
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