Lemon Risotto with Asparagus

1 onion, chopped
4 garlic cloves, minced
1-2 Tbsp oil
2 C Arborio rice
6 C broth (veggie or chicken)
1 - 1 1/2 lb asparagus, cut into 1/2 in pieces
1/4 C lemon juice
1/2 -1 tsp garlic salt
1/2 tsp ground pepper
1/2 C cheese

If I have them - fresh basil and parsley

Saute onion and garlic in oil. Add rice and saute a little longer. Add broth 1-2 C at a time and let the moisture evaporate before adding more. Stir often. When you are adding the last cup of broth add lemon juice, zest and asparagus and herbs. Cook till moisture is mostly gone. Add cheese and mix.

French Soup with Spring Veggies

1 lb leeks, chopped
1 onion, chopped
4 cloves garlic
a few tablespoons butter
7 C of veggie broth/chicken broth
2 large carrots, chopped
1 bunch of asparagus, chopped into 1/2 pieces
1/2 C Aborio rice
2 Tbsp butter
2 Tbsp flour
1 C milk
1 C cream
1-2 C fresh spinach
fresh basil, rosemary, oregano, parsley, thyme to taste (I use them in large amounts :)

Saute onion, garlic, leeks, rice in butter. Add broth and bring to simmer. Add carrots, asparagus and herbs, cook until tender. Separately make a roux with butter and flour. Add milk and cream (you can just use milk :) and cook until thickened and pour into the broth & veggies. Add spinach...