Elegant Lemon Herb Risotto with Grilled Asparagus

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth, low-sodium
• 1 cup dry white wine
• 1 medium shallot, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 cup Parmesan cheese, freshly grated
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1 bunch asparagus, trimmed
• 1 teaspoon sea salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a medium saucepan, bring the chicken broth to a simmer over low heat; keep warm.
2. 02
   In a large skillet, heat 1 tablespoon of olive oil and sauté the shallot over medium heat until translucent, about 3 minutes.
3. 03
   Add the Arborio rice to the skillet, stirring frequently until the edges of the rice become translucent, about 2 minutes.
4. 04
   Pour in the white wine and cook until it is fully absorbed by the rice, stirring constantly.
5. 05
   Begin adding the warm chicken broth, one ladle at a time, allowing the rice to absorb each addition before adding more. Stir frequently until the rice is creamy and al dente, about 18-20 minutes.
6. 06
   While the risotto cooks, preheat a grill pan over medium-high heat. Toss asparagus with the remaining tablespoon of olive oil, and season with salt and pepper. Grill for 5-7 minutes, turning occasionally, until tender and slightly charred.
7. 07
   Once the risotto is cooked, remove from heat. Stir in the butter, Parmesan cheese, lemon zest, parsley, and thyme. Season with additional salt and pepper to taste.
8. 08
   Serve the risotto immediately, topped with grilled asparagus and a sprinkle of additional Parmesan cheese if desired.