Asparagus Risotto with Lemon & Mint

Risotto: Heat a large pot with one tablespoon of olive oil. Add minced onion and garlic, sauté for 3 minutes until fragrant and translucent. Add risotto rice and sauté for another minute while constantly stirring.
Deglaze with white wine and let it fully reduce. Season with a good pinch of salt and pepper. Gradually add hot vegetable broth just enough to cover the rice (~ 1 cup). Simmer on low heat, stirring occasionally, until all the liquid is absorbed. Then add more broth. Repeat until all the vegetable broth is used (about 20-25 minutes).
Asparagus: Meanwhile, snap off the woody ends of the asparagus. Slice the bottom half of the asparagus into thin slices, and cut the top half into about 1-inch pieces.
Heat a frying pan with one tablespoon of olive oil. Add the asparagus and sauté for 5 minutes over medium heat.
Stir the roasted asparagus pieces, butter, mint, and lemon juice into the risotto. Season with salt and pepper to taste. Remove the risotto from the heat and let it sit covered for 2-5 minutes before serving.