1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 cup freshly grated Parmesan cheese
2 TBSP fresh lemon juice
2 tsp lemon zest
salt & pepper
DIRECTIONS
Add the vegetable broth to a saucepan and bring to a slight boil over medium heat. Reduce the heat to low and keep the broth hot.
In a separate large saucepan melt 1 TBSP of the butter over medium heat. Add the onion and cook, stirring often, until softened, about 4 minutes. Add the wine and cook until wine has reduced by half, about 2 minutes. Reduce heat to medium-low and stir in the rice and about 1 cup of the hot vegetable broth. Cook, while continuing to stir, until most of the liquid has been absorbed. Add about 1/4 cup more vegetable broth and stir often until most of the liquid has been absorbed. Continue adding about 1/4 cup of broth at a time, stirring often, until all the broth is used and rice is creamy, 25 to 30 minutes, adding the asparagus when you have about 10 minutes of cooking time left or about 1 cup left of broth to add.
Take the rice off the heat and stir in the remaining 1 TBSP butter, Parmesan, lemon juice, and lemon zest. Season with salt and pepper to taste.
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