Serves 4 to 5
1 bunch asparagus
1 tablespoon unsalted butter
Olive oil
1 medium onion
1 clove garlic
Kosher salt
2 cups arborio rice
½ cup dry white wine
1 large lemon
4 cups chicken or vegetable stock/broth
Freshly ground pepper
1 cup Parmigiano-Reggiano (or Pecorino)
To serve: pea tendrils, parsley leaves, or basil (handful, optional)
Pairing Goose Island Green Line Pale Ale