Let's Begin!

• Heat the broth in a saucepan and bring to a gentle simmer.
• Cut half of the asparagus into small chunks.
• Heat the olive oil in a large pot. Gently cook the chopped asparagus for 3-4 minutes, and set them aside.
• In the same pot where you cooked the asparagus, add the onion and saute until lightly brown. Add the rice to the pot, and let it toast for 1 minute, constantly stirring to prevent the rice from sticking to the pot.
• Add the chopped asparagus, then start adding the vegetable broth one full ladle at a time.
• Keep stirring and wait for the rice to absorb most of the broth before adding more. Continue doing this until the rice is cooked.
• Season with salt and pepper to taste, then add parsley, thyme, lemon juice, and zest. Stir well.
• Cover with a lid and let the asparagus risotto rest for 3 minutes. Then give it a good final stir.
• Saute the remaining half of the asparagus in olive oil. Season with salt and pepper to taste.
• Serve in individual plates or bowls, topped with sauteed asparagus, fresh parsley, and spring onions.
• Enjoy with family and friends!