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Ingredients

• 2 bunches thick asparagus (about 2 pounds)
• 1 sprig fresh thyme or lemon thyme
• 4 tablespoons unsalted butter
• 1 large shallot, diced
• 2 cups arborio rice
• Kosher salt
• 1/3 cup dry white wine
• 2 teaspoons grated lemon zest
• Freshly ground pepper
• 1/3 cup grated parmesan cheese
• 2 teaspoons fresh lemon juice
• 1 head Bibb lettuce, cut into strips
• 8 ounces robiola or taleggio cheese, thinly sliced
• Extra-virgin olive oil, for drizzling

Description

Food Network Invites You To Try This Risotto With Asparagus Recipe From Food Network Magazine.

Food Network