Gluten Free Asparagus and Lemon Risotto

WHAT YOU'LL NEED

• 30 g Flora Pro.Activ Buttery
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 300 g risotto rice
• 100 ml white wine (optional)
• 1 Knorr Vegetable Stock Pot dissolved in 1 litre boiling water
• 200 g asparagus tips, cut into bite sized pieces
• zest of 1 lemon
• 40 g Parmesan cheese, grated
• 1 tbsp chopped parsley
• Black pepper, to taste