Spring Lemon Asparagus Risotto with Parmesan

Place a steamer basket into a saucepan and fill it with water, making sure the water level is below the bottom of the steamer. Bring the water to a rolling boil, then carefully add the asparagus and cover the saucepan with a lid. Steam the asparagus until it's tender, which should take around 5 minutes. Remove the steamed asparagus from the heat and cut it into 1-inch pieces, setting them aside for now.

In a separate saucepan, warm chicken broth over medium heat, keeping it at a gentle simmer as you prepare the risotto. While that's warming up, heat some olive oil in a large skillet over medium heat and add sliced onion and celery. Cook the vegetables, stirring occasionally, until they're tender and fragrant, which should take around 5 minutes. Season the mixture with salt and black pepper to taste.

Next, add Arborio rice and minced garlic to the skillet, stirring constantly as you cook. Continue cooking for another 5 minutes, or until the rice is lightly toasted and has a nutty aroma. Now it's time to add some liquid to the rice - pour in a small amount of white wine and let it simmer until most of it has evaporated. Then, gradually add 1/3 of the hot chicken broth to the rice, stirring constantly as you go. Continue this process, adding the broth in 1/3 increments and stirring until the rice has absorbed the liquid and turned creamy. This entire process should take around 15-20 minutes, stirring constantly to avoid lumps.

Once the risotto is cooked to perfection, stir in the steamed asparagus and remove it from the heat. Finally, mix in some grated Parmesan cheese, a squeeze of fresh lemon juice, and a sprinkle of lemon zest. Serve the risotto hot, garnished with additional asparagus if desired.