Lemony Asparagus Risotto

Name: Lemony Asparagus Risotto
Ingredients: 5 cups chicken or vegetable broth; 1 cup dry white wine; 1/4 cup ( 1/2 stick) butter; 1 tablespoon olive oil; 2 large shallots, chopped; 2 cups arborio rice; 1 cup asparagus tips, cut into 1-inch pieces; 1 cup grated parmesan; 1/4 cup mascarpone cheese; Zest of 1 large lemon; 3 tablespoons freshly squeezed lemon juice; Kosher salt and freshly ground black pepper

12 ingredients

10 steps

Ingredients

5 cups chicken or vegetable broth
1 cup dry white wine
1/4 cup ( 1/2 stick) butter
1 tablespoon olive oil
2 large shallots, chopped
2 cups arborio rice
1 cup asparagus tips, cut into 1-inch pieces
1 cup grated parmesan
1/4 cup mascarpone cheese
Zest of 1 large lemon
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper

Directions

1

In a stockpot, combine the broth and the wine.
2

Bring to a boil over high heat, then lower the heat to medium-low to keep the liquid at a simmer.
3

In a wok over medium heat, melt the butter and add the olive oil.
4

Saute the shallots until golden, about 4 minutes.
5

Add the rice and stir, gently toasting it for 2 minutes.
6

Add the asparagus and 1 1/2 cups of the simmering liquid.
7

Cook, stirring, until the liquid is almost completely absorbed by the rice.
8

Add the remaining liquid a ladleful at a time and continue stirring until the rice is cooked through and tender and the liquid is completely absorbed, about 35 minutes.
9

Stir in the Parmesan, mascarpone, and lemon zest and juice.
10

Season to taste with salt and pepper and serve