1. For the Risotto

Prepare the Ingredients: Gather all your ingredients. Warm the vegetable broth in a saucepan over low heat.

Sauté Onion: In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 2-3 minutes.

Cook the Arborio Rice: Add the Arborio rice to the pan, stirring to coat with the oil and toast slightly, about 2 minutes. The rice should become a bit translucent around the edges.

Deglaze with Wine (Optional): Pour in the white wine, if using, and stir until mostly absorbed by the rice.

Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. Continue until the rice is al dente and creamy, about 18-20 minutes.

Add Lemon: Stir in the lemon zest and juice, then add the Parmesan cheese. Season with salt and pepper to taste. If the risotto is too thick, add a little more broth to reach your desired consistency.

2. For the Grilled Asparagus

Preheat the Grill: Preheat a grill or grill pan over medium-high heat.

Prepare Asparagus: Toss the asparagus in a little olive oil and season with salt and pepper.

Grill: Place the asparagus on the grill and cook, turning occasionally, until charred and tender, about 3-5 minutes depending on the thickness.

3. To Serve

Spoon the lemon risotto into bowls or plates. Top with grilled asparagus spears. Drizzle with a bit of extra virgin olive oil and sprinkle with additional Parmesan, if desired.