Heat the vegetable broth in a saucepan until just simmering, then reduce to low to keep warm.
In your wide pan, melt the butter with a splash of olive oil over medium heat, listening for a gentle sizzle and aroma of toasted butter.
Add the rinsed Arborio rice to the pan and stir constantly, toasting the grains until they turn translucent at the edges and emit a nutty fragrance—about 2 minutes.
Begin adding the warm broth in small ladlefuls, stirring steadily. Wait until most of the liquid is absorbed before adding the next ladleful, allowing the rice to release its starch and become creamy.
After about 10 minutes, stir in the chopped asparagus pieces, ensuring they are evenly distributed throughout the rice.
Continue adding broth gradually, stirring often, until the rice is tender but still slightly firm in the center, and the mixture is creamy—about 18 to 20 minutes total.
Remove the pan from heat, then stir in the grated Parmesan cheese, lemon zest (if using), and the remaining tablespoon of butter, creating a silky, luscious consistency.
Taste the risotto and season with salt and freshly ground pepper as needed, stirring to incorporate evenly.
Let the risotto rest for a minute or two off the heat, allowing flavors to meld and the texture to settle into that perfect creamy yet tender bite.
Serve immediately, garnished with extra Parmesan and a twist of black pepper for a bright, inviting presentation.
