Step 1: In a small pot, bring the vegetable broth to a simmer and keep it warm over low heat. Blanch the asparagus pieces in boiling water for 2 minutes, then shock in ice water and set aside.
Step 2: In a large, heavy-bottomed pan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shallots and cook until translucent, about 3 minutes.
Step 3: Add the garlic and minced lemongrass to the pan, sautéing for 1 minute until fragrant. Do not let the garlic burn.
Step 4: Add the Arborio rice to the pan and stir to coat with the oil and aromatics. Toast the rice for 2-3 minutes until the edges are translucent.
Step 5: Pour in the white wine (if using) and stir until completely absorbed. This adds a beautiful acidity to the lemongrass risotto asparagus basil.
Step 6: Begin adding the warm broth one ladleful at a time. Stir frequently and wait until the liquid is almost fully absorbed before adding the next ladle. Continue this for about 18-22 minutes.
Step 7: Once the rice is al dente and creamy, stir in the remaining butter, Parmesan cheese, lemon zest, and lemon juice.
Step 8: Fold in the blanched asparagus and fresh basil. Season with salt and pepper to taste. Serve the lemongrass risotto asparagus basil immediately while hot.