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- 2 Tbsp unsalted butter, divided
- 1/2 cup chopped shallots
- 1 cup arborio rice
- 1/4 cup dry white wine (or 1 Tbsp lemon juice and 3 Tbsp water)
- About 4 cups chicken stock (or vegetable stock for vegetarian option)*
- 1/2 pound asparagus, trimmed, tips cut off, tough skins of the spears peeled (if working with thick apparatus spears), and the spears cut into thin disks
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper
Directions:View on Simply Recipes
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