Lemon Risotto with Asparagus

Directions

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