📖 Instructions

1. First, prepare the asparagus. Snap off the woody ends and cut the spears into 1-inch pieces. Toss them with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until tender and slightly charred. Don't overcook them, we want a little bite left!
2. Next, let's get that risotto going! Heat the remaining olive oil in a large saucepan over medium heat. Add the finely chopped shallot and cook for a couple of minutes, or until translucent. We don't want to brown it, just soften it.
3. Add the Arborio rice and toast it for about 2-3 minutes, stirring constantly. This step is crucial for developing the risotto's creamy texture—don't skip it!
4. Now for the broth. Add about 1 cup of hot vegetable or chicken broth to the rice, stirring continuously until it's absorbed by the rice. Keep adding broth, one ladle at a time, making sure each addition is fully absorbed before adding more. This process takes patience, but it's the secret to the perfect risotto!
5. Continue adding broth and stirring until the rice is cooked through but still has a slight bite to it – al dente, as the Italians say. This will take about 18-20 minutes. Remember, keep stirring to prevent sticking!
6. Once the rice is almost cooked, stir in the roasted asparagus, feta cheese, and the lemon zest. The feta will melt beautifully into the creamy rice. If you are feeling adventurous, add a few pinches of red pepper flakes for a bit of a kick!
7. Finally, taste and adjust the seasoning. Add salt and pepper to your liking. A squeeze of fresh lemon juice can add a bright and fresh note. Serve immediately. Enjoy! (And don't forget to tell me how it turned out!)