Asparagus and Lemon Risotto

1. Prepare Asparagus and Lemon Zest

Begin by preparing the asparagus. Snap off the woody ends and cut the stalks into bite-sized pieces. Next, zest the lemon and extract its juice, setting both aside.

2. Sauté Onions

In a 2½- to 3-quart saucepan, melt 1 tablespoon of butter over medium heat and add the diced onion. Sauté the onion gently for about 10 minutes until it becomes soft and translucent. This forms the aromatic base of our risotto.

3. Toast Rice and Add Wine

Add the risotto rice to the onion mixture and stir it for about 4 minutes, allowing the grains to become translucent. Be careful not to brown them as this maintains the delicate texture of the risotto. Add the lemon zest and pour in the white wine, stirring until the wine is completely absorbed. This step infuses the rice with a lovely citrus and wine aroma.

4. Begin Adding Broth

Begin adding the warm chicken broth to the rice, one ladle at a time. Stir frequently and wait until the liquid is mostly absorbed before adding more. This gradual process releases the starches from the rice, creating a creamy consistency. When the rice mixture starts thickening, it's time for another ladle of broth.

5. Cook Asparagus with Rice

After about 12 minutes of cooking the rice, incorporate the cut asparagus into the saucepan. Continue to cook, adding broth as needed, until the rice is tender and the total cooking time reaches 20 to 30 minutes. The rice should be creamy and the grains al dente.

6. Finish with Lemon Juice and Cheese

As the rice nears completion, stir in the lemon juice, the remaining butter, and the grated Parmesan cheese. These ingredients will emulsify with the starches, adding a final layer of luscious creaminess to your risotto. Taste and adjust the seasoning with salt and a bit more lemon juice if desired.