As you can probably tell, I’m more than a little enamored with asparagus right now.  We didn’t have a traditional Easter dinner this year, but I wanted to make this risotto recipe that I hadn’t made in years.  I love using the fresh asparagus because right now it’s in peak season, which means not only does it taste best right now, it’s very economical, as well. It was also great to be able to use one of +Cher Chang‘s Meyer lemons that came fresh from her lemon tree!  Delicious!  I cannot wait for our baby lemon tree to bear fruit!  I was able to use all fresh herbs from the garden and that makes me very happy! It is important that you have all of your ingredients prepped before you start making the risotto.  Unlike a lot of dishes, risotto requires near-constant stirring, so you won’t have time to stop and chop something in the meantime. 4 cups vegetable (or chicken) stock 1 and 1/4 cup arborio rice 1 pound asparagus, chopped into 1″ pieces 6 …