Step 1

In a large saucepan, heat broth over medium-high heat.

Step 2

When it boils, reduce heat to a simmer and maintain over low heat, taste for salt and adjust as needed.

Step 3

In a large heavy saucepan over medium heat, heat the oil and add the shallots; sauté 3-4 minutes.

Step 4

Add the rice; mix well so the rice is coated throughout and saute until the rice is slightly translucent, about 2-3 minutes.

Step 5

Add the wine and stir until it is absorbed.

Step 6

Add a ladleful of the simmering stock; stir and wait until it is absorbed before adding another ladleful stirring gently and almost constantly.

Step 7

Continue this process until the rice is creamy, tender to the bite, but slightly firm in the center.

Step 8

Add the asparagus along with the last ladle of broth and continue cooking 5 minutes, total time should be about 25-30 minutes from the time you started.

Step 9

When all the liquid is absorbed, remove from heat and stir in the lemon juice, parsley and Parmigiano-Reggiano.

Step 10

Serve immediately and top with fresh cracked pepper, lemon zest, and extra grated cheese if desired.