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Ingredients

• 4 to 6 cups homemade chicken stock
• 1 bunch (16 spears, about 1 pound) asparagus, woody stems removed and reserved
• 1 tablespoon butter, melted
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 4 ounces pancetta, cut into 1/4-inch cubes
• 1 large shallot, minced (about 1/4 cup)
• 1 1/2 cup bulgur wheat
• 1 ounce sun-dried tomatoes, chopped
• 4 ounces of brie, rind removed, cut into small cubes
• Lemon wedges, for squeezing over finished risotto is desired

Description

Serious Eats