Risotto with Mascarpone, Lemon, Asparagus and Lamb Sausage

This was a recipe I created by combining three or four other recipes I found online. This one-dish meal is super rich, but a real treat. The flavorful lamb adds a unique spin to traditional lemon risotto.

• 1 lemon
• 1/ bunch of asparagus, chopped into fourths
  
• 3 cups water
• 3 cups broth (veg or chicken work)
  
• 1 bay leaf
• 2 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 garlic clove, minced
• Coarse salt
• 2 cups short-grain Arborio rice
  
• 1 cup dry white wine
• 2 teaspoons finely chopped fresh thyme
  
• Freshly ground pepper
• 1/4 cup mascarpone
• 1/3 cup of parmesan cheese
• 6 lamb sausages

1. Remove 2 teaspoons grated zest from 1 lemon. Cut the lemon in half and juice it. Reserve both the zest and the juice for later.
2. Prepare the asparagus: Wash, trim ends off, and cut each stalk into fourths so that your pieces are about 1 1/2 inches long. Place all of the asparagus in a bowl with about 2 inches of water. Microwave, covered for about 2 minutes until asparagus is still crisp, but not raw.
3. Bring stock, water, and bay leaf to a simmer in a medium saucepan over medium-high heat; reduce heat to low.
4. Melt butter with oil in a large saute pan over medium heat. Add onion, garlic, and a pinch of salt; cook, stirring occasionally, until onion is slightly softened, about 3 minutes. Add rice, and stir until coated, about 1 minute. Pour in wine, and cook, stirring, until wine has almost evaporated, about 3 minutes.
5. Add enough hot stock (about 1 cup) to just cover rice. Cook, stirring, until stock is almost absorbed. Continue adding stock, 3/4 cup at a time, waiting for each addition to be absorbed before adding the next; cook, stirring, until rice is tender but still slightly firm in the center, 20 to 25 minutes. Remove from heat, and discard bay leaf.
6. While the rice is cooking, chop the sausage into coins. Fry the sausage in a tsp of olive oil on a non-stick skillet over medium heat until cooked through, about 5-6 minutes.
   
7. Stir in chopped thyme; season with salt and pepper. Add mascarpone, parmesan, 2 teaspoons lemon zest, and the lemon juice, sausage and asparagus; stir until cheese is melted and rice is moist and creamy.