INGREDIENTS
1
bunch Asparagus
1
Lemon, Juice and zest from large
1
Lemon, zest
1/2 cup
Onion
3 1/2 cups
Vegetable stock
1 cup
Arborio rice
1
Salt and pepper
1 tbsp
Olive oil, extra virgin
1 tbsp
Butter, unsalted
1/2 cup
Parmesan, grated
1/2 cup
White wine, dry