Basil & Lemon Creamy Asparagus Risotto

Ingredients:

• 4 Cups of chicken broth
• 2 tsp Basil Olive Oil
• 2 tsp Lemon Olive Oil
• 1/3 cup shallots- chopped
• 1 cup Arborio rice
• 2 oz dry white wine
• ¾ lb thin asparagus spears-trim tough ends, then cut in 2 inch pieces.
• ¼ cup chopped fresh basil
• ¼ cup grated parmigiana – reggiano
• 2 Tbsp. heavy cream
• ½ tsp Lemon Twist Sea Salt
• ¼ tsp Applewood Pepper
• Lemon zest to garnish

Instructions:

1. Heat broth and cover in a container to keep warm.
2. Heat skillet to medium. Add in Basil Olive Oil & Lemon Olive Oil. Add to skillet chopped shallots and sauté.
3. Add rice to pan and stir until well coated with Basil Olive Oil & Lemon Olive Oil. Sauté rice for 2 to 3 minutes.
4. Add in wine to rice and stir until absorbed.
5. Next, add in ½ cup of warm broth and stir until absorbed. Continue to add ½ cup of broth at a time, stirring so it is absorbed each time. Do this until the rice is creamy & tender-but slightly firm in the middle.
6. Add to skillet the heavy cream and asparagus. Cook for 3 to 4 minutes.
7. Remove from heat, stir in basil and cheese. Season with Lemon Twist Sea Salt and Applewood Pepper to taste.
8. Plate the Risotto and garnish with lemon zest, Enjoy!