Spring in a Bowl: Lemon Parmesan Risotto with Asparagus

Ingredients:

• 6 cups vegetable broth (or chicken broth)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1.5 cups Arborio rice
• 1/2 cup dry white wine 
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons lemon zest
• 2 tablespoons butter
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Warm the Broth: In a saucepan, heat the vegetable broth over low heat. Keep warm. 
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and 1 cook for another minute until fragrant. 
3. Toast the Rice: Add the Arborio rice to the pot and cook, stirring constantly, for 1-2 minutes until the rice is lightly toasted. 
4. Deglaze with Wine: Pour in the white wine and cook, stirring, until the wine is absorbed by the rice. 
5. Add Broth Gradually: Add the warm broth, one cup at a time, stirring constantly until each cup is absorbed before adding the next. Continue adding broth until the rice is creamy but still al dente, about 20-25 minutes. 
6. Cook the Asparagus: In the last 5 minutes of cooking, stir in the asparagus pieces. Cook until tender-crisp. 
7. Finish the Risotto: Stir in the Parmesan cheese, lemon juice, lemon zest, and butter. Season with salt and pepper to taste. 
8. Serve Immediately: Ladle the risotto into bowls and garnish with extra Parmesan cheese and fresh parsley or chives, if desired. 
9. Pair and Enjoy: Serve with a glass of Coursey Graves 2022 Sonoma Coast Chardonnay and savor the bright, harmonious flavors.