Cut each washed asparagus into three parts: lower thirds with a thicker bark, finer upper heads and middle parts. Cut the lower thirds in half lengthwise and place in boiling water (800 ml). Add a pinch of salt, 6 pieces of whole black pepper and cook slowly for 12 minutes. Then drain and obtain asparagus broth.
Fry the asparagus heads lightly in a pot of olive oil (1 tbsp) for 1-2 minutes. Then collect and put aside. In the same pot immediately dissolve 10 g of butter, add two tablespoons of olive oil and finely chopped scallions.. Stir and fry for 3-4 minutes.
Add freshly grated zest of one lemon, stir for another minute and add in the rice. Continue to stir for two more minutes until the rice is heated and partially roasted.
Drizzle with white dry wine and stir until the alcohol evaporates and the rice absorbs all the liquid.
Cut the middle parts of the asparagus into small pieces and add to the rice pot. Stir and gradually add hot asparagus broth and stir constantly. Always add the broth only when the rice soaks up the previous batch. Repeat for another 18-20 minutes on a low flame, stirring constantly.
Remove from the heat, add juice of half a lemon, season with salt and add 10 g of butter. Combine and let stand for a while before serving. Decorate each portion with roasted asparagus heads and grated Parmesan cheese.

NOTES: By using asparagus broth in combination with lemon peel and juice, the risotto retains a very delicate asparagus taste, which is not covered by another type of broth. For a creamier consistency, mix Parmesan cheese directly into the risotto immediately after cooking.

🍽 2-3 ⏱ 25 MIN

☉ green asparagus 460 g
☉ arborio rice 250 g
☉ lemon 1 pc
☉ white wine 150 ml
☉ scallions 3 pcs
☉ butter 20 g
☉ olive oil 3 tbsp
☉ parmesan, salt, black pepper whole