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Ingredients

• 1 Tbsp. Extra virgin olive oil
• 3 x Cloves garlic
• 2 x Shallots, minced
• 2 c. Arborio rice
• 1 quart Roasted vegetable stock, heated just till boiling
• 1 lb Asparagus, cut on the diagonal
• 3 x Vine-ripened plum tomatoes, cored and diced
• 2 Tbsp. Minced fresh basil, some tops reserved for garnish
•     Kernels from 3 ears of corn, (about 1 1/2 c.)
• 3/4 c. Freshly grated Parmesan cheese
•     Salt
•     Freshly grnd black pepper
• 1 x Lemon, for garnish , Zest of
• 2 Tbsp. Extra virgin extra virgin olive oil

Description

Heat The Extra Virgin Olive Oil Is A Large Saucepan Over High Heat Till Very Warm. Add In The Garlic And Shallots And Saute/fry Till Fragrant, About 1 Minute. Add In The Rice And…

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