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Bring broth and water to a boil in a large saucepan. Reduce heat to medium-low to maintain a gentle simmer.
Melt 1 tablespoon butter in a Dutch oven over medium heat. Add asparagus spears, a pinch of sea salt and a pinch of pepper. Cook 4 to 6 minutes, stirring occasionally, until asparagus is crisp-tender. Transfer to a plate; set aside.
Add 3 tablespoons butter to now-empty Dutch oven and melt over medium heat. Add scapes and ½ teaspoon salt and sauté 7 minutes, until softened. Add rice and cook 3 minutes, stirring frequently, until grains are translucent around edges.
Pour in wine and cook 2 to 3 minutes, stirring constantly, until wine is fully absorbed. Stir in 5 cups broth or stock mixture. Reduce heat to medium-low, cover, and simmer 16 to 19 minutes, stirring twice during cooking until almost all liquid has been absorbed and rice is al dente.
Add ¾ cup hot broth mixture and stir gently and constantly 3 minutes, until risotto becomes creamy. Stir in Parmigiano cheese. Remove from heat, cover, and let stand 5 minutes. Stir in remaining 2 tablespoons butter and lemon juice. Fold in reserved asparagus. To loosen texture of risotto, add more broth, if necessary. Season with sea salt and pepper, sprinkle with more Parmigiano, if desired; and serve immediately.