Preparing the Saffron: Utilize a mortar and pestle to grind the saffron. Introduce a few drops of water, continuing the grinding process until the saffron is fully dissolved. Allow it to rest for about ten minutes.

Preparing the Water and Asparagus: Set a quart of water to boil, then reduce the heat. Clean the asparagus and cut it into pieces.

Sautéing the Ingredients: In a large pot, heat ghee and sauté the cumin seeds until they release their aroma, ensuring they don’t brown. Incorporate the risotto, asparagus, black pepper, dissolved saffron, and lemon, sautéing everything together briefly for about 30 seconds.

Cooking the Risotto: Season with salt and gradually add the hot water, a cup at a time, every five minutes, maintaining a simmering heat. Ensure the risotto is cooked to a soft texture with a slight firmness.

Final Touches: Enhance the dish with a sprinkle of parmesan cheese if preferred. For a vegan option, consider using coconut oil as a substitute for ghee. Enjoy your meal!