Add chopped onion and a small ladle of vegetable broth into an high sided pan. Let simmer over medium heat.

Meanwhile wash the asparagus. Cut off woody bottom fourth of asparagus and discard, cut the rest into chunks setting aside the tenderest tips.

When the onion is tender and the broth has evaporated, add the rice and toast it over high heat, stirring constantly for about a minute.

Now add the asparagus (excluding tips) and a ladle of hot vegetable stock. Season with salt and put the heat to low.

Cook the risotto for 20 minutes*, stirring occasionally and adding each time a small ladle of vegetable broth.

About two minutes before the end of cooking, add the asparagus tips and a last small ladle of broth. Continue simmering and stirring for 2 minutes, until the broth is almost completely absorbed but the rice is still soft.

Turn off the heat and season the risotto with olive oil, juice from half a lemon and 1 tablespoon of nutritional yeast flakes or almond flour. Stir well.

Add some freshly ground pepper and lemon zest then serve immediately.