Prepare the asparagus by snapping off the woody ends and cutting each stalk into 3 pieces.
Heat up couple of tablespoons of oil in a large frying pan and sautée the asparagus to your desired softness. It took me approximately 10 minutes to get mine how I like it.
Prepare vegetable stock and keep it simmering gently on low heat as you start your risotto.
Melt half of vegan butter in a shallow casserole dish, add sliced leek and sautée it gently until softened but not coloured.
Add finely chopped (minced) garlic, stir it in and cook for another minute or so.
Next, add rice to the pan and give it a good stir to incorporate it into the leek/garlic mixture. Cook it stirring constantly for about a minute or so.
Slowly start adding the stock one ladle at a time, stirring it into the rice mixture until it's all absorbed. Follow with another ladle of stock and repeat until most of the stock has been used up and your rice is creamy but not overly soft (still has got a bit of bite to it) 20-25 minutes.
Once you're happy with tenderness of the rice, add frozen peas, stir them in and cook for couple or minutes until they're defrosted and warmed through.
Next add cooked asparagus pieces followed by lemon zest and juice and stir them in.
Add nutritional yeast or vegan parmesan (if using), adjust seasoning and give it all one last stir.
Add another half of vegan butter, stir it in and let your risotto sit (covered) for 5-10 minutes before serving.
Serve and enjoy!