Seasonal Asparagus Risotto

Wash the asparagus and snap off the woody bottom ends (don't throw them away!). Cut off the tips and set them aside for later, then slice the remaining stalks into rounds.

Place the woody asparagus ends in a pot with vegetable stock (or water) and bring to a boil. Cook for 10 minutes, then strain. This will be your flavorful liquid for the risotto.

Finely chop the onion and sauté it in olive oil (approx. 3-4 minutes) until translucent. Add the sliced asparagus stalks and garlic, and sauté for another minute. Then add the rice and toast it for 2 minutes, until the grains are hot and translucent at the edges.

Pour in the white wine and stir until the alcohol evaporates.

Gradually add the hot asparagus stock (one ladle at a time). Stir the risotto constantly to release the starch, creating a creamy texture. Cook for about 15–18 minutes or until the rice is al dente. 3 minutes before the end of cooking, stir in the reserved asparagus tips.

Remove from heat. Stir in cold butter, grated Parmesan and grated lemon zest. Cover and let rest for 2 minutes. Season with salt and pepper if needed. Serve immediately.