Prepare the stock and asparagus

• Bring the vegetable stock to a gentle simmer in a saucepan and keep it hot.
• Trim the woody ends of the asparagus and cut the stalks into short pieces, keeping the tips whole.

Cook the asparagus

• Heat a little olive oil in a frying pan and sauté the asparagus pieces until tender but still bright green.
• Season lightly and set aside.

Sweat the aromatics

• Heat the olive oil in a sauté pan over medium heat.
• Add the onion and garlic and cook until soft and translucent, without browning.

Toast the rice

• Add the risotto rice and stir for a couple of minutes until the grains are glossy and hot.
• Pour in the white wine and stir until it has almost completely evaporated.

Add the stock gradually

• Add a ladle of hot stock and stir until absorbed.
• Keep adding stock a ladle at a time, stirring, until the rice is creamy and al dente.

Finish the risotto

• Stir in the cooked asparagus and a little more stock so the risotto is loose and creamy.
• Off the heat, beat in the cold butter and grated parmesan.
• Season with salt and black pepper and serve immediately.