Lemony Asparagus Risotto

Directions

1. 1
   In a stockpot, combine the broth and the wine.
2. 2
   Bring to a boil over high heat, then lower the heat to medium-low to keep the liquid at a simmer.
3. 3
   In a wok over medium heat, melt the butter and add the olive oil.
4. 4
   Saute the shallots until golden, about 4 minutes.
5. 5
   Add the rice and stir, gently toasting it for 2 minutes.
6. 6
   Add the asparagus and 1 1/2 cups of the simmering liquid.
7. 7
   Cook, stirring, until the liquid is almost completely absorbed by the rice.
8. 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. 9
   Stir in the Parmesan, mascarpone, and lemon zest and juice.
10. 10
    Season to taste with salt and pepper and serve