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1
Remove bottom tough portion of Asparagus. Cut Asparagus into pieces small enough to eat with a fork, 1-2 in. Boil water, add asparagus and cook till desired doneness, 2-4 minutes. Remove from water and set aside.
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2
Add chicken broth to a separate pot from where you will be cooking the risotto, bring broth to a simmer, the broth must be simmering while adding to the risotto.
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3
Add olive oil to a pan, saute onions till soft, add garlic and cook another couple minutes. Add the risotto and toast, turning every couple minutes, toast till fragrant and some brown bits appear on some of the rice.
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4
Add the white wine, stirring until mostly all wine has reduced.
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5
Add 1 cup warm stock to completely cover rice. Cook, stirring constantly, until almost all liquid is absorbed. Add remaining stock, one ladle at a time, stirring constantly, about 30 min. Add next ladle only after almost all liquid is absorbed. You will likely not use all 4 cups of broth, stop adding once the risotto reaches your desired consistency.
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6
Fold in asparagus, Parmesan cheese, lemon juice and zest, salt and pepper to taste, remember the broth and cheese are already quite salty, so don't overdue salt. Stir until well incorporated. Your ready to serve!
