Spring Asparagus Risotto with Cafe de Paris Butter – Bifrost Butters

Ingredients

• 1 1/2 cups Arborio rice
• 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 4-5 cups warm vegetable or chicken broth
• 1/2 cup freshly grated Parmesan cheese
• 3 tablespoons Bifrost Butters' Café de Paris compound butter
• 2 tablespoons olive oil
• Zest of 1 lemon
• Salt and freshly ground black pepper to taste
• Optional: Edible flowers for garnish