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Spring Asparagus Risotto

Skinnytaste
  • 40 minutes
  • Serves 4

INGREDIENTS

4 1/2 cups

vegetable broth

2 tsps

olive oil

1/3 cup

shallots

1 cup

arborio rice

2 ozs

dry white wine

3/4 lb

asparagus spears

1 tsp

lemon juice

1/4 cup

fresh parsley

1/4 cup

parmigiano reggiano

1 serving

Salt & Pepper

1 tsp

lemon zest