Name: Asparagus Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: About 4 cups chicken stock, or vegetable stock for vegetarian option; 2 tablespoons unsalted butter, divided; 1/2 cup chopped shallots; 1 cup Arborio rice; 1/4 cup dry white wine, or 1 tablespoon lemon juice and 3 tablespoons water; 1/2 pound asparagus, trimmed, tips cut off, and the spears cut into thin disks; 1/2 cup freshly grated Parmesan cheese; 2 tsp soy sauce; 1 tablespoon tahini; Salt and pepper, to taste