In a large soup pot sauté the shallots until they are translucent, adding water if they stick to the pot.
Add the Arborio rice and ghee.
Cook for another 5–10 minutes, stirring frequently and adding water, if needed.
Add 3 cups of water or vegetable stock, cover, and bring to a boil.
Reduce the heat once the water boils, and cook for about 20 minutes or until most of the water is absorbed.
Stir in the asparagus, lemon juice, and remaining spices. Cook until the remaining water is absorbed, stirring if necessary to prevent the mixture from sticking.