This is the ultimate comfort food. Whether it is a late-winter evening or early spring, this dish is sure to please. With rich buttery flavors and a hint of lemon, you won't stop at one serving.
Add the lemon zest. Using a ladle, add one ladle of warmed broth to the risotto. Stir and bring to a vigorous simmer. Don’t let the rice absorb all of the broth. Continue to add a ladle of broth at a time and let the broth absorb before adding more. Stir constantly.
06After 10 minutes of cooking the rice, add the asparagus.
07Continue ladling in the broth and stirring until the rice is al dente, roughly 20-25 minutes from the addition of the first ladle of broth. When just done, add in about 1/3 of the lemon juice and 1/2 cup grated parmesan along with remaining Tablespoon of butter. Stir together and add salt, pepper and remaining lemon to taste. Garnish with parmesan shavings. Serve immediately.
08**Note: You may not need to use all 6 cups of broth during the cooking process.