Lemon and Asparagus Risotto

In a medium saucepan bring chicken broth to a simmer.

In another medium saucepan with a steam basket, add enough water under steam basket and place asparagus pieces in. Add a pinch of salt and cover to steam until tender, about 5-7 minutes. Carefully remove asparagus and set aside.

Melt 2 tablespoons butter in a large skillet over medium heat. Add in onions and cook until slightly tender, about 3-4 minutes. Add in rice, 2 tablespoons lemon juice and wine and stir until liquid is absorbed into rice. Ladle in about 1/2 cup of chicken broth into rice and stir until liquid is absorbed. Continue adding 1/2 cup of chicken broth at a time, stirring and adding more broth in once absorb until all chicken broth is gone and rice is al dente, about 15-20 minutes.

Turn off heat and stir in remaining tablespoon of butter, 2 tablespoons lemon juice, lemon zest, Romano cheese and steamed asparagus. Season with salt and pepper to taste.

Serve warm.