Wash the asparagus, and chop them in small pieces about ½ to ¾ of an inch long (1.5cm). Keep the tips separated.

Prepare the vegetable stock and bring it to a soft simmer. Keep it warm throughout the cooking process.

Add the olive oil to a heavy-bottomed pan and warm up on medium heat.

Once warm, add the thinly chopped onions and a sprinkle of salt and cracked or freshly ground black pepper. Mix well, and sautee until the onions start to become translucent on the edges (about 2-3 minutes).

Add the asparagus to the saucepan, but do not add the tips. These will be added later, as they require very little time to cook.

Continue sauteeing until the onions are soft (another 3-4 minutes).

Increse the heat to high and add the risotto rice to the pan. Toast the rice until every grain is coated in oil, and it starts to change color. This step will take approximately 2 minutes.

OPTIONAL: Add ¼ cup of dry white wine and stir well. Keep the heat high until all the wine has evaporated, then move on to the next step.

Reduce the heat to low, and add a ladle of vegetable broth to the risotto, and mix well.

Continue adding a ladle of broth at a time as soon as the ladle before has been nearly completely absorbed. Mix every minute or so, to allow the risotto to release its starch and create a creamy dish.

Maintain a light simmer in the pan, and ensure your broth is warm when adding it. This is an important step as it assures the risotto rice cooks evenly, by maintaining s a consistent temperature.

When the rice is 75% ready (after about 12-14 minutes), add the asparagus tips to the risotto. Continue cooking as above, by adding broth and allowing it to be absorbed by the rice.

Once you are two ladles away from finishing the broth, add the zest of half a lemon and the juice of the full lemon to the risotto. Mix well, and allow the zesty flavors to come out.

Once the rice is thoroughly cooked, remove from the heat. The rice will require about 18-20 minutes to cook in total if using Carnaroli.

Immediately add the butter and Parmesan cheese for the mantecatura. Mix well until the ingredients are incorporated, and the butter completely melted.

Taste for seasoning and adjust salt and pepper if needed.

Allow the lemon asparagus risotto to rest for 2-3 minutes, so that the flavors can settle.

Serve immediately while still hot with a sprinkle of fresh herbs on top!