Grilled Aspargus Risotto

By MissHeather

Ingredients

• 1 lb asparagus, trimmed
• 1/4 C olive oil, divided
• salt and pepper
• 1/4 C inced shallots
• 2 C Arborio rice
• 1/2 C dry white wie
• 4 C chicken broth
• 1/2 C parmesa
• 1 T unsalted butter

Preparation

Step 1

Pre-heat grill to medium-high. Toss aspargus in salt and pepper and 2 T olive oil. Grill covered for 5 minutes; cut into 2" pieces.

Saute shallots in 2 T oil over medium heat until softened, about 2 minutes. Stir in rice; cook 3 minutes; deglaze with wine. Simmer until absorbed. Add broth; cook, stirring until absorbed and rice is tender, not mushy, about 20 minutes.

Stir in cheese and butter and aspargus.