Asparagus risotto recipe, with lemon juice and parmesan

Name: Asparagus risotto recipe, with lemon juice and parmesan
Ingredients: 1 bunch asparagus (approx. 250g); 2.5 l chicken stock (alternatively use vegetable stock to make the dish vegetarian); 2 Echalion shallots (finely chopped); 400 g Arborio or Carnaroli rice; 250 ml dry white wine; 50 g butter; 2 tbsp olive oil/rapeseed oil; 1 lemon (juice only); 50 g parmesan (or vegetarian alternative) (grated); 50 g parmesan (or vegetarian alternative) (shaved with a peeler or mandolin); 50 g flat leaf parsley (finely chopped)

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This asparagus risotto recipe is ready in under 30 minutes, with butter, parsley, parmesan, and a good squeeze of lemon juice.

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Ingredients

1 bunch asparagus (approx. 250g)
2.5 l chicken stock (alternatively use vegetable stock to make the dish vegetarian)
2 Echalion shallots (finely chopped)
400 g Arborio or Carnaroli rice
250 ml dry white wine
50 g butter
2 tbsp olive oil/rapeseed oil
1 lemon (juice only)
50 g parmesan (or vegetarian alternative) (grated)
50 g parmesan (or vegetarian alternative) (shaved with a peeler or mandolin)
50 g flat leaf parsley (finely chopped)