Spring has Sprung w/ our Lemon & Asparagus Risotto -

Ingredients

• 1 LB. fresh asparagus, thoroughly washed and pat dry
• 4 1/3 cups chicken or vegetable stock
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp. butter, slightly salted
• 2 shallots or 1 small yellow onion, finely diced
• 1 1/3 cup Arborio or Carnaroli risotto rice
• Finely grated zest and juice of 1 lemon
• salt and pepper to taste
• ¼ cup grated parmesan cheese