With a rich and creamy texture and fresh and fragrant flavour, this Lemon Butter Asparagus Risotto is the perfect way to pair humble pantry staples with delicious dairy to create a decadent weeknight meal.
In a saucepan, warm the broth until steaming.
In a separate large pot or pan on medium-high heat, warm olive oil and 2 tablespoons butter.
Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic and cook for another 30 seconds until fragrant.
Add rice and cook, stirring frequently, until the edges are translucent, about 2 to 3 minutes. Add wine (optional) and cook and stir until evaporated.
Add ½ cup of warm broth and cook, stirring frequently, until almost all of the broth has absorbed. Continue adding ½ cup of broth in this manner until rice is tender and creamy, about 20 to 25 minutes in total.
With the last batch of broth, add chopped asparagus and allow to cook until tender, 3-4 minutes, or until it is bright green in colour.
Once cooked, remove from the risotto from the heat and stir in lemon zest, lemon juice, herbs, cheese, and remaining 2 tablespoons butter.
Season with salt and pepper to taste and serve immediately with additional cheese, lemon zest and herbs.