Lemon Asparagus Risotto

Rinse and dry the produce. Cut then discard the bottom inch of the asparagus spears (the tough, white root). Chop the remaining tender parts of the stalks into 1 inch pieces. Peel and dice the onion and shallot. Mince the garlic. Slice lemon in half; zest and juice into a small bowl. Remove the thyme leaves and discard the stems.

Bring a medium sauce pan of water to boil. Add the asparagus spears and blanch until they are tender but still have some crunch, about two minutes. Remove from the pan and run under cold water to halt the cooking process. Set aside.

Heat 2 tablespoons of olive oil in a large saucepan. Add the shallots and onions and cook until the onions soften, about 4 minutes. Add the garlic and cook for another 3 minutes.

Add the rice and heat it in the sauce pan, stirring constantly, about 2 minutes. Reduce heat to medium low. Add the white wine, lemon juice, and lemon zest, and cook, stirring continuously, until the wine has been absorbed.

Add one cup of stock to the pan and cook, stirring occasionally, until the stock has been absorbed. Continue adding stock in 1/2 cup amounts until the stock is gradually absorbed. When the rice is tender but still has some chew to it, stir in the nutritional yeast and the thyme, season with salt and pepper to taste.

Add the blanched asparagus into the rice and stir until heated through. Serve warm, and enjoy!