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Risotto with Asparagus
Ingredients
  • 2 bunches thick asparagus (about 2 pounds)
  • 1 sprig fresh thyme or lemon thyme
  • 4 tablespoons unsalted butter
  • 1 large shallot, diced
  • 2 cups arborio rice
  • Kosher salt
  • ⅓ cup dry white wine
  • 2 teaspoons grated lemon zest
  • Freshly ground pepper
  • ⅓ cup grated parmesan cheese
  • 2 teaspoons fresh lemon juice
  • 1 head Bibb lettuce, cut into strips
  • 8 ounces robiola or taleggio cheese, thinly sliced
  • Extra-virgin olive oil, for drizzling
Steps
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