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
• Salt and pepper, to taste