• In a medium pot, heat 1 tbs of olive oil and 1.5 tbs butter over medium heat. When the butter is melted, add the thinly sliced shallot and the crushed garlic for the risotto. Cook for about 3-4 minutes or until the shallots are slightly soft. Season with salt and pepper. Stir regularly.
• When the shallots are soft, add the cup of risotto. Stir to coat the risotto with the garlicky oil mixture. Add in a cup of white wine. Stir regularly and let the risotto cook until the first cup of wine is absorbed. Add in the second cup of wine and repeat. When wine is absorbed, pour in first cup of vegetable stock. Cook and stir until absorbed. Repeat with the second cup of stock.
• When all the stock is absorbed and the risotto is creamy and fluffy, stir in the crab, lemon juice, and Parmesan cheese. Remove from heat. Drizzle with remaining olive oil. Serve hot, garnishing with fresh parsley if desired.

For the asparagus

• While the risotto is cooking, in a large skillet, heat the butter and oil for the asparagus until the butter melts. Add in the prepared asparagus and crushed garlic. Season liberally with salt and pepper. Cook for about 5-6 minutes or until the asparagus softens. Finish by sprinkling with lemon zest and serve with risotto.