12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
salt & freshly ground black pepper
1 small yellow onion, diced
1 cup uncooked arborio rice
1/2 cup freshly grated Parmesan cheese
1 TBSP fresh lemon juice
1 tsp lemon zest
DIRECTIONS
Pour the water into a small saucepan over low heat until ready to use.
Melt the butter in a separate medium-size saucepan over medium heat.
Add the asparagus, 1/4 tsp salt, and 1/8 tsp black pepper to the medium-size saucepan with the butter and cook, stirring often, for about 5 minutes.
Transfer the asparagus to a plate and set aside.
Add the oil to the now empty saucepan over medium heat.
Add the onion the medium-size saucepan with the oil and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
Stir the uncooked rice and 1/2 tsp salt into the medium-size saucepan with the onion.
Reduce the heat to medium-low then pour in 1/2-cup of the warm water from the small saucepan in with the rice and cook, stirring often, until the rice has absorbed most of the liquid. Repeat this process with another 1/2-cup of the water until all the water is used and the rice is tender and creamy. This process will take around 30 minutes.
Take the rice off the heat then stir in the cooked asparagus, Parmesan, lemon juice, and lemon zest.
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