I love making this risotto when I first start seeing asparagus and fresh peas at the market.
Get your water or stock boiling.
Clean and cut the leek into thin half moons.
Heat the olive oil in a big saucepan with sides. Add the leek and cook until it starts to turn translucent. Season with a little salt. Add the garlic and cook for another minute, until fragrant.
Add the rice and toss around to make sure each grain is coated with the oil. You will see the grains start absorb the oil.
Add the white wine and cook until the wine is absorbed, stirring every so often.
Add about a cup of boiling water or stock. Stir around gently. When it is absorbed, add another cup. Repeat with one or two more cups full. Taste the rice. When it is al dente, proceed to the final steps.
Add two asparagus to the boiling water and blanch. Run cold water over them and then slice in half. Set aside.
Slice the rest of the asparagus into little rounds and add to the risotto along with the peas. Stir around until they turn bright green. Zest some of the lemon directly into the risotto and mix around one more time until everything is together.
Plate it up and top each bowl with a sliced asparagus, more lemon zest, and nutty parm, if desired. Enjoy!