Asparagus Risotto with Prosecco

Steps

1. Trim the asparagus, removing the woody ends.
2. Cut the tips off and set aside; slice the stalks thinly.
3. Heat olive oil in a pan with the garlic clove, then sauté the asparagus stalks and tips until just tender. Season with salt and pepper, then remove from heat.
4. In a separate pot, bring the vegetable stock to a simmer and keep it warm.
5. In a large pan, melt the butter and sauté the chopped onion until soft and translucent.
6. Add the rice and toast it for a minute, stirring constantly, until the edges become translucent.
7. Pour in the Prosecco and stir until it evaporates.
8. Add the warm stock one ladle at a time, stirring frequently and waiting until each addition is absorbed before adding more.
9. After about 15 minutes, stir in the cooked asparagus stalks and continue cooking until the rice is al dente.
10. Remove from heat and stir in the grated Grana Padano cheese until creamy.
11. Plate the risotto, top with the reserved asparagus tips, pea shoots, and lemon zest before serving.