For the risotto:

In a large skillet, heat olive oil and butter on medium heat.  Once the butter is melted, sauté the shallots for 1-2 minutes or until tender.  Add arborio rice and stir occasionally.  Once the rice is slightly translucent, add 1 cup of chicken broth.  Make sure the pan comes back up to a simmer, stirring occasionally.

When the liquid in the pan is almost gone, add more broth 1 cup at a time.  This should take about 10 minutes between each addition.  Keep stirring occasionally so the rice cooks evenly and does not get lumpy.

When you have 1 cup of broth left, add both it and the asparagus to the pan.  Let the rice and asparagus mixture cook for 10 minutes, stirring occasionally.  Once the rice and asparagus are fully cooked, add in the grated parmesan-Reggiano cheese and stir until melted (2-3 minutes).  The risotto should be done once it has thickened, and it is slow to recover the bottom of the pan once stirred.  Add salt and pepper to taste.

For the Circle G Farms meatballs:

Preheat the oven to 350°F.

While the rice is cooking, make the meatballs by mixing the salt, pepper, onion powder, garlic powder, paprika, chili powder, and ground cumin into the Circle G Farms Ground Beef.  Form the Circle G Farms Ground Beef mixture into 16 equally sized meatballs.  Evenly space the meatballs on a baking sheet, and bake for 20 minutes.

Once fully cooked, remove the baking sheet from the oven.  Top the risotto with the Circle G Farms Meatballs.

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