Lemon Asparagus Arborio Risotto

1. Trim the woody ends from the asparagus, then cut the stalks into bite-size pieces, keeping the tips intact; finely mince the shallot and garlic; finely chop the parsley and chives; finely zest the lemon and cut it in half for juicing later.

2. Pour the vegetable broth into a saucepan and bring it just to a simmer over medium heat, then reduce the heat to low to keep it hot but not boiling.

3. Bring a medium pot of salted water to a boil, add the asparagus pieces and cook until bright green and just tender, then drain and immediately rinse under cold water to stop the cooking; set aside.

4. In a wide, heavy-bottomed pan, warm the olive oil over medium heat, then add the minced shallot and a pinch of salt and cook, stirring, until softened and translucent without browning.

5. Stir in the garlic and cook until fragrant, then add the arborio rice and cook, stirring constantly, until the grains look slightly translucent around the edges and smell nutty.

6. Pour in the white wine and cook, stirring, until it has mostly evaporated and the rice is creamy again.

7. Add a ladleful of the hot vegetable broth to the rice, stirring frequently until most of the liquid is absorbed but the mixture is still loose, then continue adding broth a ladleful at a time, stirring and allowing it to absorb before adding more, until the rice is al dente and creamy.

8. When the rice is nearly tender, gently stir in the blanched asparagus pieces and cook for a few minutes more so they warm through and the flavors meld.

9. Remove the pan from the heat, then stir in the butter and grated parmesan until melted and silky; add the lemon zest and squeeze in some lemon juice to taste, followed by the chopped parsley and chives, then season with salt and black pepper to taste.

10. Let the risotto rest for a minute, then adjust with a splash of hot broth if needed so it flows slowly on the plate; serve immediately topped with extra lemon zest, more parmesan, and a twist of black pepper if desired.