Begin by heating your vegetable broth in a pot until it just reaches a gentle simmer, then keep it warm on low heat.
Trim the woody ends off the asparagus, then peel the lower stalks if they’re thick, revealing the tender green inside. Chop the asparagus into 2 cm pieces.
In a wide pan, heat the olive oil over medium-low heat. Add the asparagus and cook gently, stirring constantly, until it turns bright green and releases a fragrant aroma—about 3–4 minutes. The asparagus should be tender but not browned.
Add the Arborio rice to the pan with the asparagus and toast it gently, stirring for about 1–2 minutes until the edges look translucent and smell nutty.
If using, pour in the white wine and stir until it mostly evaporates, about 1 minute, allowing the rice to absorb the flavors.
Begin adding the warm broth in small increments—about ½ cup at a time—stirring constantly. Wait until the liquid is mostly absorbed before adding the next splash. Continue this process, stirring often, until the rice is just tender and creamy, about 18–20 minutes.
Once the rice reaches the desired creaminess and al dente texture, turn off the heat. Stir in the butter and grated Parmesan cheese until melted and glossy. Add lemon zest if using, and season with salt and pepper to taste.
Rest the risotto for a minute or two, then give it a gentle stir. The mixture should be silky and creamy with a slight sheen.
Spoon the risotto into warmed bowls, garnished with extra Parmesan or a drizzle of olive oil if desired. Serve immediately while hot and fragrant.
