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
Heat broth and cover in a container to keep warm.
Heat skillet to medium. Add in Basil Olive Oil & Lemon Olive Oil. Add to skillet chopped shallots and sauté.
Add rice to pan and stir until well coated with Basil Olive Oil & Lemon Olive Oil. Sauté rice for 2 to 3 minutes.
Add in wine to rice and stir until absorbed.
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.
Add to skillet the heavy cream and asparagus. Cook for 3 to 4 minutes.
Remove from heat, stir in basil and cheese. Season with Lemon Twist Sea Salt and Applewood Pepper to taste.
Plate the Risotto and garnish with lemon zest, Enjoy!