Ingredients (Serves 4)

• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups Arborio rice
• ½ cup dry white wine
• 4 cups low-sodium chicken or vegetable broth, warmed
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
• Zest of 1 lemon
• 2 tablespoons freshly squeezed lemon juice
• ½ cup grated Parmesan cheese (plus extra for garnish)
• Salt and pepper to taste

Directions

1. Sauté aromatics: In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute.
2. Toast rice: Add the Arborio rice and stir for about 1 minute, ensuring each grain is coated with oil and butter.
3. Deglaze: Pour in the white wine and stir until the liquid is almost fully absorbed.
4. Add broth gradually: Ladle in the warmed broth about ½ cup at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. Continue this process until the rice is creamy and al dente, about 18–20 minutes total.
5. Cook asparagus: With the final ladle of broth, add the asparagus pieces. They’ll cook through in the last 4–5 minutes of risotto cooking.
6. Finish risotto: Stir in the lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve: Ladle into bowls, top with extra Parmesan if desired, and enjoy immediately.