Asparagus and Lemon Risotto with

Asparagus and Lemon Risotto with Arugula Recipe serves about 4 10 cups vegetable stock 1 1/2 cups chopped asparagus 4 tablespoons butter 2 cups arborio or carnaroli or vialone rice 1/2 cup dry white wine 1/2 cup arugula leaves, shredded 1/4 cup or more grated Parmesan 2 teaspoons lemon juice 1/4 teaspoon lemon zest salt