Asparagus Risotto With Mascarpone and Lemon

So many people I know would never dare attempt to make risotto at home. Whenever I ask why, the same reasons come up: It’s too complicated and it takes too much time.

Yes, it takes a little time (about 25 minutes of active cooking), but it is not that complicated, I promise. I think the reason risotto gets a bad rap is because it needs to be stirred often. It’s not really a “set it and forget it” type of dish. This is because agitating (stirring) the rice is what releases the starch that makes risotto so creamy. So, yes, it will need some care and attention for a full 20 minutes or so, but you won’t need to be constantly standing there and stirring.

It’s worth it, promise. Give it a shot!

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• ½ cup white wine
• 5 cups hot chicken stock
• 12 asparagus spears, trimmed and blanched
• 1 lemon, finely zested
• ½ cup mascarpone cheese
• ½ cup grated fresh Parmesan cheese, plus more for serving