Spring Veggie Risotto

Ingredients

• 4 cups broth
• 4 cups water
• 2 tablespoons olive oil
• 1 bunch asparagus, chopped into 2 inch pieces
• ½ onion, chopped
• 4 cloves garlic, chopped
• 2 cups dry white arborio rice
• 1 cup white wine
• 1 zucchini, chopped
• 1 cup grated Pecorino Romano
• 1 teaspoon Morton & Bassett Garlic Powder
• ½ teaspoon Morton & Bassett Thyme
• ¼ teaspoon Morton & Bassett Ground White Pepper
• 1 teaspoon salt
• 2 tablespoons lemon zest