Risotto with Grana Padano, Asparagus and Lemon

Ingredients

• 1 cup arborio rice
• 0.5 cup dry white wine, of your preference
• 4 cups chicken (or vegetable) broth, kept warm
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 bunch of asparagus, trimmed and cut into bite-sized pieces
• 0.5 cup Grana Padano cheese, finely sliced
• 1 lemon, zest and juice
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• salt and pepper, to taste
• fresh parsley, chopped (for garnish)