Asparagus Risotto

Ingredients

• 4 cups hot low sodium chicken or vegetable broth
• 2 Tbsp butter
• 1 leek, finely chopped, tough greens discarded
• 3 cloves garlic, grated
• 1 cup Arborio rice
• ½ cup dry white wine
• ½ lb fresh asparagus, sliced, tough ends discarded
• ½ cup parsley, finely chopped
• ½ cup parmesan, shredded
• 2 Tbsp lemon juice
• Zest of one lemon
• Salt and pepper, to taste