Asparagus Risotto

INGREDIENTS

About 4 cups chicken stock (or vegetable stock for vegetarian option)

2 tbsp

unsalted butter, divided

1/2 cup

chopped shallots

1 cup

arborio rice

1/4 cup

dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)

1/2 lb

asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks

1/2 cup

freshly grated Parmesan cheese

Salt and pepper