Lemony Asparagus Risotto

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Oh My Veggies


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6 c. vegetable broth

3 1/2 tbsp. butter, divided

1 1/2 tbsp. olive oil, divided

2 large shallots, chopped

2 c. arborio rice

1/4 c. dry white wine

1 lb. thin asparagus, tough ends removed, cut into 1-inch pieces

1 c. shredded Parmesan cheese

2 tbsp. chopped parsley

zest and juice from 1 medium lemon

salt and pepper

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