I'm sure everyone who lives in a country where it's been (and still is) very cold for this time of year yearns for some spring sunshine. This recipe might help to tide you over until that with a comforting creamy risotto and my all time favorite spring vegetables - asparagus - beautifully complemented with lemon zests.
The recipe for this was slightly adapted from this site (I like to add onions and garlic in my risotto) and instead of using accurate measurements I just eyeballed the ingredients. While you're blanching your chopped asparagus, prepare your risotto according to your go-to recipe.
Next, chop the arugula leaves and grate the parmesan and lemon.