Risotto with asparagus and walnuts
1 tablespoon (15 gr.) unsalted butter
4 tablespoons extravergin olive oil
2 shallots, finely chopped
2 cups (350 gr.) Arborio Rice – for risotto
10 tablespoons (150 ml.) white wine
1.5 liters (1,5 l.) vegetable broth
7.05 ounces (200 gr.) thin asparagus, trimmed
2.1 ounces (60 gr.) chopped walnuts
grated rind from 1 lemon
lemon zest to garnish
Trim the asparagus and cut into pieces about 1.57- 2 inches (4cm – 5 cm.).
In a large saucepan sauté the shallots with the olive oil and butter for about 2 to 3 minutes. Add
the rice and stirring, toast it over medium heat. Sprinkle with wine, bring to a boil and cook until absorbed. Gradually pour in the broth, stir frequently, adding more as each previous amount is absorbed. After 10 minutes, add the asparagus, cook, pourring more broth if necessary. Add walnuts, the grated rind and season with salt and pepper. Serve and garnish with lemon zest.