Lemon Butter Asparagus Risotto

Instructions

1. Step
   In a saucepan, warm the broth until steaming.
2. Step
   In a separate large pot or pan on medium-high heat, warm olive oil and 2 tablespoons butter.
3. Step
   Add onion and cook, stirring frequently, until soft, about 5 to 6 minutes. Add garlic and cook for another 30 seconds until fragrant.
4. Step
   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.
5. Step
   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.
6. Step
   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.
7. Step
   Once cooked, remove from the risotto from the heat and stir in lemon zest, lemon juice, herbs, cheese, and remaining 2 tablespoons butter.
8. Step
   Season with salt and pepper to taste and serve immediately with additional cheese, lemon zest and herbs.