• Remove the fibrous part of the asparagus by cutting off the ends of the stems and peeling them if necessary, depending on their size.
• Slice the asparagus into pieces about 1 inch long.
• In a sauce brings 4 cups of water to a boil and cook the asparagus for 2 to 3 minutes.
• Drain and set aside in a bowl of water and ice (this will stop the cooking process and the asparagus will keep a beautiful green color.)
• In a saucepan, bring the broth to a boil. Remove from heat and keep the broth warm.
• In a large saucepan, add the olive oil over medium heat and add the garlic and onions.
• Cook until the onion and garlic for 3 minutes until they start to soften, add the lemon zest then deglaze with the white wine.
• Add the arborio rice and let the wine reduce until it’s almost gone.
• Then, gradually add the hot broth to the rice, about 1 cup at a time while stirring constantly. Allow the rice to absorb the liquid between each addition.
• Cook for 15 to 20 minutes. Add broth as the rice continues to absorb it.
• Once the risotto is ready remove from the heat, add the asparagus and the grated Parmesan. Taste and adjust the seasoning if needed.
• Garnish with fresh parsley, grated Parmesan, lemon juice and toasted pine nuts if desired.

How to Toast Pine Nuts

• Over medium heat add the pine nuts in a saucepan and cook until they’re golden brown, about 3 minutes - watch them closely to make sure they don’t burn.