Lemon Risotto With Asparagus

Directions

1. 1
   In a medium sauteing pan over medium heat, heat 2 tablespoons of olive oil, add the onion and saute until it becomes transparent.
2. 2
   Add the rice and stir to coat with the olive oil until the rice becomes translucent.
3. 3
   Pour the white wine and stir, until fully absorbed.
4. 4
   Add 1/2 cup of broth with a ladle stirring until fully absorbed.
5. 5
   Continue adding broth 1/2 cup at a time, stirring constantly until the rice is cooked al dente, about 20 minutes.
6. 6
   In another pan, heat the remaining olive oil and saute the asparagus with a pinch of salt and pepper.
7. 7
   Remove the risotto from heat, add the Parmesan, butter, stir, and add some pepper.
8. 8
   To serve, place risotto on each plate, add the sauted asparagus, sprinkle with lemon zest and some grated Parmesan.