Lemony Asparagus Risotto

Let's Cook

1. Step 1.

   In a stockpot, combine 5 cups chicken or vegetable broth and 1 cup dry white wine. Bring to a boil over high heat, then reduce the heat to medium-low to keep the liquid at a gentle simmer.

2. Step 2.

   In a wok or large pan over medium heat, melt ¼ cup (½ stick) butter with 1 tablespoon olive oil. Add the chopped shallots and sauté until golden, about 4 minutes.

3. Step 3.

   Add 2 cups arborio rice to the wok and stir constantly, gently toasting the rice for 2 minutes until the grains are translucent at the edges.

4. Step 4.

   Add 1 cup asparagus tips (cut into 1-inch pieces) and 1½ cups of the simmering broth-wine mixture. Cook, stirring frequently, until the liquid is almost completely absorbed by the rice.

5. Step 5.

   Continue adding the remaining simmering liquid one ladleful at a time, stirring constantly and waiting until each addition is almost fully absorbed before adding the next. Cook until the rice is tender and creamy, about 35 minutes total.

6. Step 6.

   Remove the risotto from heat. Stir in 1 cup grated Parmesan, ¼ cup mascarpone cheese, the zest of 1 large lemon, and 3 tablespoons freshly squeezed lemon juice. Season with kosher salt and freshly ground black pepper to taste. Serve immediately.