Method

1. Heat broth over medium heat and bring to a low simmer.

2. In a large Dutch oven, heat butter then add onion and celery. Cook ~8 minutes or until translucent.

3. Add arborio rice and white wine. Cook until most of the wine is evaporated.

4. Laddle some broth over rice while continuously stirring. Add more broth as it begins to evaporate. Continue this until rice is creamy. ~40 minutes.

5. In a separate large pan, cook additional onion with asparagus.

6. Once the risotto is almost done, add lemon juice, parsley, and Parmigiano-Reggiano.

7. Serve asparagus over risotto.