Lobster Asparagus Risotto

My sister had been visiting and very generously arrived with cooked lobster meat--about a 1/2 # was leftover and wanted to use it but it as one of those rainy spring nights. I also had asparagus on hand and was trying to find a nice comfort meal that had both items in it.  Found this recipe of Epicurious and thought it was perfect.  I realized that whomever had submitted it had no idea as to how to cook risotto(they were way off with the amount of liquid) and so I went by my Arborio box as well. This is what I ended up using for ingredients.
 It was very good. Thanks again for the 'lobsta' Linda!

1/2 # lobster meat cut into bite size pieces
1/4- 1/2 # asparagus cut into 1/2" pieces
2 cups Arborio rice
1 cup chardonnay
3+ cups of chicken broth that is warm and simmering in separate pot
1 shallot chopped
1 T EVOO
1 T butter
1/2+ grated parmesan cheese

Saute the shallot in the EVOO.
Add rice and sauté on low until rice is translucent -about 3-5 min

Add your wine and sauté until fluid level is below rice.

Add in 1 cup at a time of warm chicken broth --add next cup once fluid level has gone below rice--this is a slow process.

When you have added your 2nd cup chicken broth also add asparagus so it will become tender.

When you add 3rd cup of chicken broth you then can add your lobster to warm through

When rice is tender but still creamy consistency--add your pat of butter and parm cheese

Serve warm