Champagne Risotto With Asparagus And Pancetta

• 3 cups chicken broth
• 3 tablespoons extra-virgin olive oil
• 1 onion chopped
• 2 cloves garlic chopped
• 1 cup arborio rice
• salt
• pepper
• 1 champagne split, or sparkling wine
• 1 lemon juiced
• 1/8 pound sliced pancetta chopped
• 1 bunch asparagus cut on an angle into 1-inch pieces
• 1 shallot large, thinly sliced
• 1/2 cup parmigiano reggiano cheese grated
• 4 sprigs thyme leaves stripped and chopped

1. In a medium saucepan, heat the chicken broth over low heat.
2. In a medium skillet, heat 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic to the skillet and cook until softened, 3 to 4 minutes.
3. Add the rice and toss to coat; season with salt and pepper. Stir in the champagne and boil to evaporate slightly, about 2 minutes.
4. Stir a couple of ladles of warm chicken broth into the rice and cook, stirring occasionally, until the liquid evaporates. Add more broth, a few ladles at a time, reserving 1/2 cup. Cook until creamy, stirring occasionally, about 18 minutes.
5. N the nonstick skillet, heat the remaining 1 tablespoon EVOO, 1 turn of the pan, over medium-high heat. Add the pancetta and cook for about 3 minutes. Add the asparagus and shallot and cook, stirring, for 3 more minutes.
6. To serve, stir the cheese and thyme into the risotto and spoon generous portions onto plates. Pour the lemon juice over the asparagus and toss; spoon around the risotto.

chicken broth, extravirgin olive oil, onion, garlic, arborio rice, salt, pepper, champagne, lemon juiced, shallot, parmigiano reggiano cheese, thyme

Taken from www.yummly.com/recipe/Champagne-Risotto-With-Asparagus-and-Pancetta-1649895 (may not work)