Italian Risotto with Asparagus and Lemon

Ingredients

Instructions

1. 1

   Sauté diced onion in a pan until soft.

2. 2

   Add arborio rice and toast for 2 minutes.

3. 3

   Slowly add warm vegetable broth one ladle at a time, stirring constantly.

4. 4

   Add chopped asparagus halfway through the rice cooking process.

5. 5

   Stir in parmesan and lemon zest once the rice is al dente.

6. 6

   Finish with a splash of fresh lemon juice before serving.