1 cup Risotto
-12 ounces asparagus, trimmed and sliced 1/2 inch thick on the bias (about 3 cups)
-2 cups low-sodium vegetable broth or water
-3 tablespoons Epicurean Lemon Extra Virgin Olive Oil
-2 medium shallots, minced
-2/3 cup dry white wine
-2 tablespoons minced fresh tarragon leaves
-3 tablespoons minced fresh Italian parsley leaves
-2 tablespoons unsalted butter (1/4 stick)
1. In a pot boil add the risotto boil over high heat. Add asparagus and cook until just tender, about 3 minutes. Remove asparagus and risotto.
2 .Heat vegetable broth in a small saucepan over medium-high heat until it comes to a simmer, then reduce heat to low so it is at a bare simmer while you prepare the risotto.
3 .Heat the Epicurean Lemon Extra Virgin Olive Oil in a medium saucepan over medium-high heat. When it shimmers, add shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are softened but not browned, about 2 minutes.
4 Add ladlefuls of broth to risotto stirring frequently and tasting regularly adding to the saucepan gently fold in asparagus, tarragon, parsley, and butter. Taste and, if necessary, season with more salt and pepper.