Asparagus Risotto

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 lb asparagus (a bunch) trimmed and cut into 1-inch pieces
• 2 shallots, finely chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 3-3 1/2 cups vegetable stock warmed
• 1/2 cup grated Parmesan
• 1/2 teaspoon dried marjoram
• 1 tablespoon chopped fresh thyme
• salt to taste
• freshly ground black pepper to taste

Instructions

1. 1

   In a medium-sized pot over medium heat, melt the butter and heat the olive oil. Add the asparagus and cook until it is crisp-tender, stirring a couple of times. Remove from the heat and plate the asparagus, leaving the fat in the pot.

2. 2

   Add the shallots and cook for 1 minute, stirring frequently. Add the Arborio rice and cook just until it starts to lightly brown, stirring constantly; 3-4 minutes. Add the wine and cook until evaporated, stirring constantly.

3. 3

   Add the warmed vegetable broth about 1/3 to 1/2 cup at a time, stirring frequently and cooking until the liquid is evaporated after each addition of broth,

4. 4

   Stop cooking before the last addition of vegetable broth is fully absorbed, so it is extra creamy. Stir in the sautéed asparagus, Parmesan cheese, marjoram, and fresh thyme.

5. 5

   Season with salt and freshly ground black pepper to taste.