Get set up

1. Move an oven rack to the middle position and remove the rack above it, so your Dutch oven will fit. Preheat the oven to 400 degrees.
2. Wrap the top of the Dutch oven lid in foil. This traps moisture while the risotto bakes.
3. In a large pot, warm the vegetable broth and water over low heat. Keep it warm while you start the rice.

Make the risotto base

4. In the Dutch oven, melt the butter over low-medium heat.
5. Add the onion and stir to coat it in the butter. Cook over medium heat for 6 minutes, until the onion is translucent.
6. Add the rice and cook for 2 minutes.
7. Add the garlic and cook for 30 seconds.
8. Pour in the white cooking wine and cook for 2-3 minutes, until the wine is absorbed.
9. Pour in the warm broth and stir. Cover with the foil-wrapped lid.

Bake

10. Bake the risotto for 22-25 minutes.

Blanch the asparagus while the risotto bakes

11. Once the broth pot is empty, use it to bring 6 cups of water to a boil. Fill a large bowl with ice water and set it nearby.
12. Add the asparagus to the boiling water and cook for 2 minutes, until bright green.
13. Lift the asparagus out and drop it straight into the ice water. This stops the cooking so it doesn’t get soggy. Once cool, chop it into 1-inch pieces.

Finish and serve

14. Take the Dutch oven out. The risotto should still have a little broth visible and not look dry. Stir in the parmesan cheese for 2-3 minutes, until creamy.
15. Stir in the lemon juice, lemon zest, and asparagus. Serve immediately.