Monkfish and Asparagus Risotto – La Classe de Cuisine

Ingredients

• 8 Asparagus spears
• 800 ml or 1 1/2 cups vegetable stock
• 2 shallots, finely diced
• 25 ml or 2 small Tbsp olive oil
• 50 g or 2 oz unsalted butter
• 250 g or 1 cup “Carnaroli” or “Gallo” Risotto
• 4 small or 2 large Monkfish fillets, about 600 g or 2 1/2 cups total
• 30 g or 2 Tbsp grated parmigiano reggiano
• 75g unsalted softened butter
• a small handful chopped thyme
• 1/2 lemon zest