Steps:
- In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the garlic and shallot until lightly caramelized. Add the rice, salt and pepper and sauté for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the asparagus to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan, zest and chives.
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