Risotto With Roasted Asparagus And Meyer Lemons

• Roast Asparagus:
• 1 T unsalted butter
• 1 T extra virgin olive oil1 lb asparagus
• 2 meyer lemons, very thinly sliced
• Coarse sea salt
• Pepper
• Risotto:
• 4 cups chicken stock
• 1 tablespoon olive oil
• 2 large shallots, finely chopped
• 1 cup arborio or carnaroli rice
• The roast asparagus
• 1 tablespoon meyer lemon juice, plus more to taste
• salt and pepper

1. Asparagus:
2. Heat oven to 425 degrees.
3. Place the butter in a large cookie sheet (with sides) or a roasting pan. Place over medium heat, or into oven, just long enough to melt butter. Add oil and melted butter to pan and spread evenly to coat bottom. Trim tough ends off asparagus, rinse, dry, and add to pan along with the thinly sliced meyer lemon. Toss to coat with oil/butter mixture. Spread evenly in pan. Sprinkle with salt and pepper to tase. Roast until slightly softened, 15 - 20 minutes.
4. Risotto:
5. Heat the chicken stock in a small saucepan over medium heat. Turn down heat to keep just below simmering.
6. Heat a large saucepan over medium high heat, add the olive oil, then the shallots, and cook stirring until translucent. Add the rice and stir until the grains turn white. Add about 1/2 cup of the hot stock and stir until the liquid is almost absorbed. Continue adding stock in 1/2 cup amounts as liquid is absorbed, stirring frequently.
7. Place the asparagus on a board, lining up the tips. Cut the tips off at about 1 to 1/12 inches, then cut the stalks into 1/2" pieces. Add the asparagus to the risotto along with the last 1/2 cup of stock. Continue to cook a few minutes until risoto is well moistened but rice is al-dente. Add lemon juice, salt and pepper to tase.
8. Serve as a side dish, or accompany with parmesan cheese and serve as a first course.

t, t, lemons, salt, pepper, chicken stock, olive oil, shallots, arborio, asparagus, lemon juice, salt

Taken from www.epicurious.com/recipes/member/views/risotto-with-roasted-asparagus-and-meyer-lemons-1200706 (may not work)