Creating this Asparagus and Lemon Risotto can be simple if you follow these clear steps:

1. Prepare the Broth: Heat the vegetable broth in a saucepan over low heat; keep it warm throughout the cooking process.
2. Sauté Onions: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
3. Add Rice: Stir in the Arborio rice, cooking for 1-2 minutes until the grains are lightly coated and toast slightly.
4. Add Wine: If using, pour in the white wine and let it simmer until the liquid is mostly absorbed.
5. Gradually Add Broth: Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the rice absorbs most of the liquid before adding more.
6. Incorporate Asparagus: After about 15 minutes, add the asparagus pieces, continuing to stir and adding broth as needed until the rice is creamy and al dente.
7. Finish with Lemon: Once the rice is cooked (approximately 18-20 minutes), remove from heat. Stir in the lemon zest, lemon juice, and Parmesan cheese until well combined.
8. Season: Taste and adjust with salt and pepper as needed.
9. Garnish: Serve the risotto hot, garnished with fresh parsley if desired.

These straightforward instructions ensure your dish comes out perfectly creamy and packed with flavor!