Lemon-Infused Asparagus Risotto

1. Prep Asparagus and Lemon

Snap off the woody ends of the asparagus and cut the spears into ¼-inch pieces. Zest the lemon and squeeze out the juice, keeping both separate for later use.

2. Cook Onion

In a heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the finely diced onion and cook until it's soft and translucent, about 10 minutes.

3. Prepare Chicken Broth

While the onion is cooking, bring your chicken broth to a boil in a separate pot, then turn off the heat and keep it warm on the stove.

4. Toast the Rice

Once the onion is ready, stir in the risotto rice. Cook the rice, stirring constantly, until it becomes translucent around the edges, about 4 minutes.

5. Add Lemon Zest and Wine

Add the lemon zest to the rice, then pour in the white wine. Stir and cook until the wine has been fully absorbed by the rice.

6. Add Chicken Broth and Asparagus

Begin adding the warm chicken broth, one ladle at a time, stirring frequently. Let each addition of broth be absorbed before adding the next. After about 12 minutes, when the rice is halfway cooked, stir in the asparagus pieces.

7. Finish Cooking Risotto

Continue adding broth and stirring until the rice is tender but still has a firm core, and the asparagus is cooked through, about another 8 to 10 minutes.

8. Finish with Lemon Juice, Butter, and Parmesan

Stir in the lemon juice, the remaining tablespoon of butter, and the grated Parmesan cheese. Stir vigorously to create a creamy texture. Taste and adjust the seasoning with salt and a bit more lemon juice if needed.

9. Rest and Serve

Let the risotto rest for 2 minutes before serving to allow the flavors to meld together. Enjoy your Lemon-Infused Asparagus Risotto with a sprinkle of extra Parmesan on top if desired.