Remove woody parts of the asparagus. I prefer to trim the ends also, just to make sure there is no hard peel left. Chop the stalk in 1-2 cm pieces and keep the tips whole. Wash the zucchini and cut in small 1 cm pieces.

Put the olive oil in a sauce pan and cook the onions on a gentle heat for about 5 minutes. In the same time prepare the vegetable stock in a separate saucepan.

When the onion is soft add the rice and keep moving so it does not get dark or stick to the pan. Pour the wine and stir until the wine has evaporated. Be careful and don't get drunk with the wine damp ☺️.

When the wine is fully absorbed add the stock to the rice using a ladle and adding just one at a time. The stock has to be fully absorbed before adding the next portion of stock. Turn the heat down and keep adding the stock. This helps the risotto to have the perfect texture at the end.

When you have just 2-3 ladles left, add the chopped zucchini and asparagus. Stirring continuously, turn the heat on medium to high until you risotto start to boil gently until all stock is fully absorbed. Depending on the rice, you might not need all the stock. So be careful and pay attention so you do not overlook the rice. The rice should be creamy and soft but not like a rice pudding!

Turn off the heat and add the mint, Parmesan, butter and lemon zest. I prefer to leave few Parmesan shavings and lemon zest to decorate before serving… Just a small final touch on your plate can create miracles. Beautiful design is the food for the eyes!