Risotto with Lobster & Asparagus
2 tbsp unsalted butter
2 large shallots, minced
2 garlic cloves, minced
2 cups arborio rice
1/2 cup white wine
6 cups Fresh Meats fish stock
1 cup chopped asparagus spears, cut into 2 cm pieces
1/2 cup frozen sweet peas
1/2 cup grated parmesan cheese
1-2 tbsp fresh lemon juice
Heat stock in saucepan and keep warm.
In a larger saucepan, melt butter and saute shallots (do not brown).
Add garlic cloves then stir in rice to coat. Pour in wine and stir until evaporated.
Add broth to saucepan 1 cup at a time and stir until absorbed. Continue until rice is tender and creamy.
Toss in asparagus spears and sweet peas with last cup of broth. Squeeze in lemon juice and stir in cheese. Serve immediately with final sprinkle of parmesan.