Lemon-Herb Roasted Cornish Hens with Parmesan Risotto and Garlic-Butter Asparagus

Preheat oven to 425°F (220°C).

Rinse 4 Cornish game hens under cold water and pat completely dry with paper towels inside and out.

Zest 1 lemon and set zest aside for the risotto. Cut both lemons into quarters.

Mince 2 garlic cloves and set aside for the risotto. Slice the remaining 4 garlic cloves.

Finely chop 1 tablespoon each of rosemary and thyme leaves, reserving the remaining sprigs.

In a small bowl, combine 2 tablespoons olive oil, chopped herbs, 1.5 teaspoons kosher salt, and 3/4 teaspoon black pepper.

Rub the herb-oil mixture all over the hens, including under the skin of the breast meat and inside the cavities.

Stuff each hen cavity with 2 lemon quarters and some of the reserved herb sprigs and sliced garlic.

Place the hens breast side up on a rack in a large roasting pan and tie the legs together with kitchen twine.

Roast the hens for 40-45 minutes, until the skin is golden brown and the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

While the hens are roasting, prepare the risotto. In a medium saucepan, heat the chicken broth and keep warm over low heat.

Finely dice the shallot. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large, heavy-bottomed pot over medium heat.

Add the diced shallot and minced garlic to the pot and sauté for 2-3 minutes until translucent but not browned.

Add 1.5 cups arborio rice to the pot and stir for 1-2 minutes until the grains are coated with oil and slightly translucent at the edges.

Pour in 1/2 cup white wine and stir constantly until almost completely absorbed, about 2 minutes.

Add 1 cup of warm broth to the rice and stir frequently until the liquid is nearly absorbed. Continue adding broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.

This process should take about 18-20 minutes total. The rice should be creamy but still have a slight bite (al dente).

When the risotto is nearly done, trim the woody ends from 1.5 pounds of asparagus and cut into 2-inch pieces.

In a large skillet, melt 3 tablespoons butter over medium heat. Add the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add the asparagus to the skillet and cook for 4-5 minutes, tossing occasionally, until bright green and crisp-tender.

Finish the risotto by stirring in the reserved lemon zest, 3/4 cup grated Parmesan cheese, 1 tablespoon butter, and 2 tablespoons chopped parsley. Season with remaining 1/4 teaspoon salt and pepper to taste.

When the hens are done, remove from the oven and let rest for 10 minutes before serving.

To serve, place a portion of risotto on each plate, arrange asparagus alongside, and top with a roasted Cornish hen. Garnish with additional parsley if desired.