Lemon Risotto with Asparagus

Directions

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