Heat the stock: Heat the stock in a small saucepan until it comes to a low simmer.

Cook the shallots, add rice: In a separate 3 or 4 quart saucepan, heat 1 tablespoon butter on medium heat. Add the shallots and cook for a minute or 2, until translucent. Add the Arborio rice and cook for 2 minutes more, stirring until nicely coated.

Add the wine: Add the white wine. Slowly stir, allowing the rice to absorb the wine.

Add the stock, ½ cup at a time: Once the wine is almost completely absorbed, add ½ cup of hot stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in ½ cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 20 to 25 minutes.

Add the asparagus: With the last ladle of stock, add the asparagus. Stir and cook for a couple of minutes, until the risotto has absorbed the stock but is still loose and the asparagus are just cooked through.

Stir in the Parmesan and remaining butter and season: Turn off the heat. Gently stir in the Parmesan cheese and the remaining 1 tablespoon butter. Add salt and pepper to taste. Serve immediately. Did you love the recipe? Give us some stars and leave a comment below!