4 cups low-sodium vegetable broth or chicken

2 tablespoons unsalted butter

¼ cup chopped shallot

2 teaspoons minced garlic

1 cup arborio rice

½ cup dry white wine

1 pound fresh asparagus, trimmed and sliced diagonally (1-inch)

¼ teaspoon ground pepper

⅛ teaspoon salt

¾ cup finely grated Parmesan cheese

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon grated lemon zest

1 tablespoon lemon juice


1 Bring broth to a simmer in a large saucepan over medium-high heat.

2 Melt butter in a separate medium saucepan over medium heat. Add shallot and garlic; cook, stirring often, until the shallot is translucent, about 2 minutes. Add rice; cook, stirring constantly, until lightly toasted, about 1 minute. Add wine; cook, stirring occasionally, until completely absorbed, about 2 minutes.

3 Add 3 cups of the simmering broth to the rice mixture, ½ cup at a time, stirring constantly after each addition, until the liquid is fully absorbed and the rice is al dente, about 30 minutes (keep any remaining broth simmering during this process). Stir in asparagus, pepper, salt, and the remaining 1 cup broth; cook, stirring constantly, until the asparagus is tender and the broth is absorbed, 1 to 2 minutes.

4 Remove from heat. Stir in Parmesan, parsley, lemon zest and lemon juice. Serve immediately.