Sepia’s Lemon & Asapargus Risotto

bring water to a boil and add 1.5 tsp salt

in a different pot heat the olive oil and add the shallots. cook until the shallots are translucent and then add the rice

saute the rice until the rice are lightly translucent at the edges and are coated in the oil. add the white wine and stir

add the asparagus and cook it in the rice

divide among four bowls and top