Creating Lemon Asparagus Risotto is a straightforward process. Follow these simple steps:

1. Prepare the Broth: In a saucepan, heat the vegetable or chicken broth over low heat. Keep it warm throughout the cooking process.
2. Sauté Aromatics: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
3. Cook the Rice: Add the Arborio rice to the skillet and toast it for 1-2 minutes, stirring frequently, until the rice is slightly translucent.
4. Add White Wine: If using, pour in the white wine and stir until absorbed. This step adds depth to the flavor.
5. Incorporate Broth Gradually: Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Repeat this process until the rice is creamy and al dente, about 18-20 minutes.
6. Add Asparagus: When the rice is nearly done, stir in the asparagus pieces. Continue cooking until the asparagus is tender but still crisp.
7. Finish with Lemon and Cheese: Remove the skillet from heat. Stir in the lemon juice, lemon zest, remaining tablespoon of butter, and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve Immediately: Spoon the risotto into bowls and garnish with fresh parsley if desired.

These steps will guide you in preparing a delicious Lemon Asparagus Risotto that will surely impress anyone at your table.